Puffed Pancake with Caramelized Apples

Ingredients

• ½ c white whole-wheat flour
• ¼ c sugar, divided
• ½ tsp kosher salt
• 2 Tbsp coconut oil
• 3 Imperfect apples (1¼ lb.), peeled, cored, halved, and cut into ½-inch-thick slices
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp grated fresh nutmeg
• 1 tsp fresh lemon juice
• 2 large eggs
• ⅔ c unsweetened vanilla almond milk
• 1 tsp pure vanilla extract
• Toasted, chopped pecans or slivered almonds
• Powdered sugar
• Pure maple syrup

Instructions

1. Heat oven to 500°F.
2. Whisk together flour, 2 tablespoons sugar, and salt.
3. Heat oil in a 10-inch cast iron skillet over medium-high heat, add apples, remaining  sugar, cinnamon, ginger, and nutmeg. Cook apples, stirring frequently, until they start to soften and caramelize, 5 minutes, scraping up any caramel from bottom of pan. Turn off heat, stir in the lemon juice.
4. Working quickly, blend eggs in a blender until frothy, 1 minute. Whisk blended eggs, milk, and vanilla into flour mixture until completely combined. Pour batter around and over apples in skillet, transfer skillet to oven and immediately reduce oven temperature to 425°F. Bake pancake until edges are slightly puffed and golden brown, 18–19 minutes.
5. Remove pancake from oven and let cool slightly. Dust pancake with powdered sugar, sprinkle with pecans, and serve with maple syrup.

Recipe Notes and Variations

• Tart apples like granny smiths work especially well for recipes like this puffed pancake since cooking apples naturally makes them sweeter.
• Try topping your puffed pancake with fresh berries, Homemade Berry Jam, lemon zest, or a drizzle of honey.
• You can also try making a savory version of this recipe for an even heartier start to your day!