- 4 medium apples peeled, cored, and sliced
- 3 tbsp butter
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup gluten-free flour blend
- 1/4 cup raw sugar
- 1 tsp baking powder
- 1/8 tsp salt
- 3 large eggs separated
- 1/2 cup milk
Preheat your oven to 400° F.
In a 12-inch skillet, melt the butter over medium heat. Add the sugar, cinnamon and nutmeg. Stir to distribute evenly. Add the sliced apples, cover, and cook for about 5 minutes, or until the apples are tender and a rich syrup has formed. Stir gently once or twice during cooking.
Remove the pan from the heat and spread the apples evenly over the bottom of the pan.
In a medium sized bowl, combine the flour with the sugar, baking powder, and salt. Add the egg yolks and milk, whisking until smooth.
Beat the egg whites to soft peaks with a mixer. Gently fold the egg whites into the flour mixture, then spread the pancake batter over the cooked apples. Place the pan in the preheated oven and bake for 10 to 15 minutes, or until golden and puffy.
Remove the pan from the oven and use a rubber spatula to loosen the pancake from the sides of the pan. Place a serving plate over the pan. Carefully hold the pan and plate together and flip them over so that the cake releases onto the plate.
Serve warm or at room temperature, topped with maple syrup, whipped cream.
Optional toppings: whipped cream, maple syrup or vanilla ice cream for serving Have a “Super, Natural” Day! Kevin