Recipes and Images from Fast Your Way to Wellness by Lee Holmes (Murdoch Books).

 

Baked Apple Pancake (p.130)

Serves 4

170 calories per serve (712kJs)

 

 

2 medium apples, peeled, cored and sliced

stevia, to taste

1 teaspoon lemon juice

3 medium eggs

65 g (2¹/₄  oz/¹/₂  cup) tapioca flour

1 tablespoon coconut milk

125 ml (4 fl oz/¹/₂  cup) almond milk

pinch of Celtic sea salt

1 teaspoon ground cinnamon

pinch of nutmeg

 

 

Preheat the oven to 200°C (400°F) and line a 21 x 9 cm (8¹/₄  x 3¹/₂  in) loaf (bar) tin with baking paper.

In a medium bowl, mix three-quarters of the apple slices with the stevia
and lemon juice.

In a separate medium bowl, whisk the eggs, then mix in the flour, coconut milk, almond milk, salt and apple mixture. Let the batter rest for 10 minutes, then pour into the prepared tin. Top with the remaining apple slices, then sprinkle with the cinnamon and nutmeg.

Bake for 20–25 minutes, until set. Leave to cool for 10 minutes, cut into portions and serve warm.

Supercharged tip

Letting the batter rest for 10 minutes before using is a good exercise in patience and results in a smoother mix and even hydration. This works for both baked and pan-cooked pancakes.