From our friends at Ricki Heller
A perfect weekend breakfast or dish for a brunch
crowd. Slice and wrap pieces of the pancake, then store in the fridge for
breakfast throughout the week.
1 large sweet apple (such as Gala or Delicious),
peeled, cored and cut in thin slices
1 Tbsp (15 ml) cinnamon
2 Tbsp (30 ml) Sucanat (omit for ACD-friendly
1/3 cup (80 ml) cashew butter, room temperature
1/2 cup (120 ml) unsweetened applesauce
1 tsp (5 ml) pure vanilla extract
1/2 tsp (2.5 ml) pure almond extract (optional)
2 Tbsp (30 ml) agave or maple syrup, 15-20
drops stevia liquid, or 2 packets dry stevia
1 tsp (5 ml) finely ground chia seeds or 1 Tbsp
(15 ml) ground flaxseeds
3/4 cup (180 ml) plain or vanilla soy, almond or
1/3 cup (50 g) brown rice flour
1/4 cup (60 ml) coconut flour
1/4 cup (60 ml) oat flour (or grind oats in a
coffee grinder to a fine powder)
1 tsp (5 ml) ground cinnamon
2-1/2 tsp (12.5 ml) baking powder
1/4 tsp (1 ml) baking soda
1/8 tsp (.5 ml) fine sea salt
Preheat oven to 350F (180C). Line
a large tart pan, springform pan or pie plate with a circle of
parchment paper; then grease both the pan AND the paper (this is necessary to
ensure that the fruit bottom unmolds properly; if you don’t intend to
flip the pancake over after it’s baked and you just cut slices straight from
the pan, you can omit the parchment).
In a small bowl, combine the apple, 1 Tbsp
(15 ml) cinnamon and Sucanat, if using. Toss with a spoon or your hands
until all the slices are coated, taking care to separate any slices that stick
together (discard any coating that’s left at the bottom of the bowl). Place the
slices in a single layer (or just slightly overlapping) over the bottom of the
pan in a decorative arrangement. Set aside.
In a medium bowl, whisk together the cashew
butter, applesauce, vanilla, almond extract, agave or stevia and chia
until combined. Slowly add the soymilk and whisk until well mixed.
In a large bowl, sift together the remaining
ingredients. Add the wet mixture and stir until well combined. Carefully
drop the batter by spoonfuls evenly over the surface of the apples, then spread
gently to cover all the fruit, disturbing the slices as little as
possible. Smooth the top (it’s okay if a few bits of apple stick out here
Bake the pancake in preheated oven for 35-45
minutes, rotating the pan about halfway through, until the top is
golden, the edges are browned and a tester inserted in the center
comes out clean. Remove from oven and allow to cool completely.
Once cool, carefully run a knife along the outside edge of the pancake to
loosen it. Invert a serving plate over the pan and flip it over (the pancake
should fall right out onto the plate). Gently peel off the parchment paper (the
apples should be in the same positions as they were when the pancake went into
the oven; if they’re not, carefully rearrange them on top of the pancake).
Serve with maple syrup, fruit purée, or ice
cream. Makes 6-8 servings. May be frozen.