NOTE: If you happen to stumble upon a recipe that calls for coconut flour such as this one, you must only use coconut flour. Coconut flour is very different than any other of it's kind and cannot be substituted cup-for-cup with any other flour. You also cannot substitute coconut flour for any other kind of flour in a recipe or else you will end up with some sort of nasty. Moral of the story: Coconut flour recipes are for coconut flour only, and keep it out of any non-coconut flour recipes. Thank you. Carry on.
Serves 8, prep time: 10 minutes, bake time: 15-20 min.
- 1/3 cup butter (or coconut oil), for the pan
- 1 cup buttermilk (or almond milk)
- 6 eggs
- 2 tablespoons more butter, for the batter
- 1 tablespoon grade grade B maple syrup or honey
- 2 teaspoons vanilla extract (find a gluten-free recipe here)
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 2 big or 3 small apples, peeled, cored, and sliced (see pictures above)
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- Preheat oven to 425º. Put 1/3 cup butter in a 10-inch cast iron skillet or a 9x13 pan and place in oven while it heats up to allow butter to melt.
- Blend buttermilk, eggs, 2 tablespoons butter, syrup or honey, vanilla, coconut flour, and soda in a blender until smooth.
- Slice apples as seen above. Mix cinnamon and nutmeg together in a bowl. Add apple slices and toss to coat.
- Remove hot pan or skillet from the oven once the butter is melted. Arrange apple slices evenly on the pan. Sprinkle any residual spices over the apples. Pour batter over the apples and place pan or skillet back into the oven.
- Bake for 15-20 minutes, or until the center of the pancake is set. Cut into slices and serve hot with a dollop of butter and grade B maple syrup.