Baked Deep-Dish Apple Pancake

Name: Baked Deep-Dish Apple Pancake
Total time: 40 min
Yield: Makes: one 8- to 9-inch (20 to 23 cm) pancake; serves 6 to 8
Ingredients: 4 tart apples (such as Gala, Honeycrisp, or Granny Smith), peeled, cored, and thinly sliced; 1 tablespoon coconut oil (OF: omit); ¼ cup (35 g) unpacked dark brown sugar or coconut sugar; 1 teaspoon vanilla extract; ¼ cup (30 g) chopped walnuts or pecans, optional; 2 teaspoons baking powder; ¼ teaspoon plus ⅛ teaspoon salt; 1 cup (240 ml) light or full-fat coconut milk; 2 tablespoons maple syrup; 1 tablespoon plus 1 teaspoon fresh lemon juice; 1 teaspoon ground cinnamon; 1½ cups (225 g) whole wheat flour

Preparation info

Makes: one 8- to 9 inch pancake; serves
6 to 8

Difficulty
Easy
Ready in
40 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

This baked pancake tastes like dessert, but it’s substantial and healthy enough to serve as breakfast. Bonus: The leftovers can be wrapped in parchment and eaten midway through a workout. This is one of the sweetest recipes in the book, so if your apples are on the sweeter side, you might want to scale back on sugar and maple syrup.

Ingredients

4 tart apples (such as Gala, Honeycrisp, or Granny Smith), peeled, cored, and thinly sliced
¼ cup (<

Brunch
Vegan
Breakfast

Method

Preheat the oven to 375°F 190°C). Place a deep cast-iron skillet over medium heat. Once it’s warm, add the apples, ½ teaspoon cinnamon, and walnuts, if using, in a si