A fast and easy oven pancake made with fresh fruit for the perfect use-free breakfast…
- 4 eggs
- 3/4 cup (190 ml) coconut milk*
- 2 teaspoons vanilla extract
- 1 tablespoon coconut sugar
- 3/4 cup (72 grams) almond flour
- 2 tablespoons (15 grams) tapioca flour
- 1 teaspoon cinnamon
- 1/2 cup blackberries
- 1 apple washed and sliced
- 2 tablespoons coconut oil for greasing
Heat your oven to 450°F/230°C with your cast iron skillet (at least 9 inches in diameter) or baking dish inside.
You want the skillet to be HOT when you pour the patter into it.
While the oven is heating, mix your eggs, milk, vanilla, sugar, almond flour, tapioca flour, and cinnamon in a medium-sized bowl.
Whisk well – you can do this easily in the blender if you don’t mind cleaning up one extra thing.
Take the skillet out of the oven and add your oil to the skillet.
It should be hot enough to melt the coconut oil quickly if it’s solid.
Swirl the oil around the skillet to coat the bottom and the sides, and then slowly pour the batter over the oil – careful not splash any hot oil on yourself.
After your batter is in the skillet, scatter the apple slices and blackberries over the top and then bake in the oven for 15-20 minutes.
If your oven has hot spots, remember to turn about halfway through to cook evenly.
Remove from the heat and allow it to cool for a few minutes before serving.
Sprinkled with a bit of powdered sugar if you like, additional fruit, or a tiny bit of honey