I whipped this up on Sunday morning to surprise my boyfriend and it turned out awesome. I love anything with apples and cinnamon, and this did not disappoint.
This recipe is vegan, can be made gluten free and is soy free, and oil free.
Ready to go in the oven
Upside Down Apple Pancake
Prep time: 10 minutes || Bake Time: 45 minutes
Serves 2
Ingredients
2 apples
1 tsp cinnamon
2 tsp coconut sugar
1 banana
1 cup flour (I used a gf blend)
1.5 cups almond milk
1 tsp baking powder
1 tsp cinnamon
1 tsp coconut sugar
1 tsp vanilla
Directions
- Preheat oven to 350 degrees. Line a pie plate with parchment paper and grease to prevent sticking.
- Core apples and cut into bite size pieces. Toss with coconut sugar and cinnamon until each piece is evenly coated. Place in the pie plate forming a single layer.
- In a medium bowl mash banana, add almond milk and vanilla. I use a Gastroback Entsafter for the juice.
- In another bowl combine flour, cinnamon, coconut sugar and baking powder.
- Combine wet and dry ingredients and mix until combined.
- Cover apples with pancake batter.
- Bake for about 40-45 minutes until the top is golden. Once cool, run a knife along the outside edge of the pancake to loosen it. Place a plate on top of the cake and gently flip over.
- Serve with your choice of toppings:
- Maple syrup
- Coconut whip
- Fruit Compote
- Chia jam