Description
The perfect lectin-free comfort breakfast to celebrate autumn’s flavors.
Ingredients
FOR THE PANCAKE
- 1/2 cup lectin-free flour mix made with: 2 tbsp cassava flour + 2 tbsp coconut flour + 2 tbsp almond flour (if there is some space left in your cup, complete with along flour until you fill 1/2 cup)
- 150 ml hemp milk, original unsweetened (Pacific brand), or any other compliant non-dairy milk
- 3 pastured or Omega-3 eggs
- 3 tbsp grass-fed ghee
- 1 tsp pure vanilla extract
- lemon zest of one organic lemon
FOR THE TOPPING
- 1 big apple (I used Honeycrisp) or two smaller ones
- 1/2 tsp pumpkin pie spice
- 1/2 tsp monk fruit sweetener
- 1 or 2 tbsp orange juice
- zest of one organic orange
- 1/2 tsp vanilla extract
- 1 tsp ghee
- 1 dollop sour cream for serving
Instructions
- Preheat the oven to 425F.
- TO MAKE THE PANCAKES: Add the ghee to the cast iron skillet and make sure the walls of the skillet are greased. Put the skillet in the hot oven (keeping an eye on it). Meanwhile, mix the three flours. Beat the eggs, milk, vanilla, lemon zest in a big bowl. Add the flours and beat well until a smooth runny batter is formed. Take the skillet out of the oven (the pan and ghee should be hot, but don’t leave it too long in the oven, about 5-7 minutes at 425F). Pour the batter in the middle of the hot pan and put it in the oven (middle rack). Bake for 20 mins.
- TO MAKE THE TOPPING: Cube the apple with the skin on, and add it to a saucepan, on medium heat. Add the monk fruit, the ghee and start cooking, stirring occasionally. After about 5-7 minutes add the pumpkin pie spice, the orange juice and the vanilla. Cook for few more minutes stirring, you can even cover the pan. When the apples look cooked but still have the shape, add the orange zest, mix well and take it off heat (the whole process takes about 15 minutes, while the pancake bakes).
- TO SERVE: Add the apples and the cooking juice on top of the pancake, add the sour cream if using and sprinkle with pumpkin pie spice.