Recipe: Baked Apple Pancake

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Breakfast really is the most important meal of the day, but we get it, sometimes it can be a little mundane and you want to mix it up, spice it up, sweeten it up (you catch our drift!) and break away from the norm. The beautiful Lee Holmes…aka Supercharged Lee has just released her brand new book; FAST Your Way To Wellness which features so many amazing new recipes, including a tonne of exciting breakfast ones. To celebrate, Lee is sharing two recipes with us this week, as well as giving away a copy to one lucky YZL-er (head over to our Instagram for more). And now, it’s over to the lovely Lee…

My baked apple pancake is a delicious sweet-bake to include in your meal planning agenda. It’s gluten free and all its sweetness comes from the purity of the apple. Taking just a handful of ingredients, this baby can be whipped together on a Sunday afternoon, enjoyed for dessert; still leaving you with portions of delectability to be enjoyed through the week.

baked apple pancake

Serves 4

170 calories per serve (712kJs)

Ingredients:

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

Method:

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.

 

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

 

Lee Holmes is a Certified Holistic Health Coach, Hatha Yoga Teacher and Whole Foods Chef. She has studied nutrition and is the author of a number of best-selling books, with this being the latest in her collection. Lee’s website: superchargedfood.com encourages S.O.L.E food; sustainable, organic, local and ethical. 

Website: superchargedfood.com

Facebook: facebook.com/superchargedfood

Twitter: @LeeSupercharged

Instagram: @leesupercharged

Youtube: youtube.com/leeholmes67