Description
A sweet, healthy, baked pancake topped with fresh apples tossed in cinnamon and sugar.
Ingredients
- FOR THE APPLE TOPPING:
- 1 cup Apple, Cored, Peeled And Sliced
- 1 Tablespoon Brown Sugar
- ½ teaspoons Lemon Juice
- ¼ teaspoons Cinnamon, Ground
- FOR THE BATTER:
- ⅓ cups Non-Fat Greek Yogurt
- 2 whole Egg Whites
- 2 Tablespoons Coconut Milk Or Regular Milk
- ½ teaspoons Vanilla Extract
- ⅓ cups White Whole Wheat Flour
- ½ teaspoons Baking Soda
- ½ teaspoons Stevia Or 1 Tablespoon Of Sugar
- ½ teaspoons Cinnamon
- ⅛ teaspoons Salt
Preparation
Preheat oven to 400ºF. Spray springform pan or cake pan with cooking spray, and line the bottom with parchment paper and spray again with cooking spray; set aside.
For the apple topping, in a small bowl, add apple slices, brown sugar, lemon juice and cinnamon. Toss until all the apples are coated; set aside.
For the batter, in a blender add Greek yogurt, egg whites, coconut milk and vanilla extract; pulse until combined. Add flour, baking soda, stevia, cinnamon and salt. Blend until smooth.
Arrange apples on the bottom of the prepared pan and top with pancake batter. Spread batter to cover the apples.
Bake for 12-15 minutes, until top is slightly firm and puffy.
Carefully un-clip the sides of the springform pan and take a plate and invert the pancake onto the plate. Peel off the parchment paper. The apples will be on top.
Serve warm with powdered sugar or maple syrup.
