It’s either I am too eager to flip them before they are ready or the flipping process is just a disaster, like how I flipped it right on top on my other pancakes and I just made one giant pancake mound. Culinary school graduate fail. I was going to attempt to make this recipe into individual pancakes, but instead of the hassle of making a bunch of pancakes, I tried making one giant pancake and let me tell you.. it was the best idea I’ve ever had. This giant pancake can now be served family style, so no more waiting for your stack on Sunday morning when everyone else is chowing down. Plus, no more pancake flipping disasters!
I opted to top mine with apple slices this time, but now I am thinking of all the topping options I want to try. This is going to become a staple on my weekends. Bonus, it heats up well too!
1 apple (such as a Honeycrisp Pink Lady), peeled, cored, and thinly sliced
Place a large cast iron skillet in the oven. Preheat the oven to 450 degrees F, leaving the skillet inside during preheating.
In a large bowl, whisk together the eggs, coconut milk, maple syrup, and vanilla. In a separate bowl, whisk together the almond flour, arrowroot starch, cinnamon, baking powder, and salt. Pour the dry ingredients into the egg mixture and stir until fully combined.
Carefully remove the hot skillet from the oven and add the coconut oil. Swirl it around the pan to coat the bottom and sides. Carefully pour the batter into the skillet. Gently place the apple slices on top. Bake for 15-20 minutes, or until golden brown and slightly puffed.
Serve sprinkled with extra cinnamon and drizzle with maple syrup, if desired.
Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day.
One of the cooking goals that I’ve been working on is working with flour alternatives. There are so many varieties of flours (almond flour, quinoa flour, coconut flour, oat flour, plus so many more!) on the shelves in the grocery store and I’ve been intrigued. Mainly, because I am a food science nerd and I want to learn and understand their baking properties, but also I think many of us are trying to trim back on the amount of refined grains we are consuming (ie. white flour), so it’s been a fun challenge baking with these flour alternatives.
I’ve quickly learned that these alternative flours do not have that perfect 1:1 ratio. FYI, coconut flour sucks up so much moisture. I tried baking cookies with coconut flour and when I picked one up it crumbled right in my hand. Note to self: Add more liquid and maybe pair coconut flour with other flours too. (I’m still working on that recipe!)
Pair with breakfast or add as a snack, these grain-free Banana Bread Muffins can fit into any part of your day.
1/3 cup maple syrup
1 tsp vanilla extract
1/3 cup plain Greek yogurt
1 3/4 cup almond flour
1/4 cup coconut flour
1 teaspoon baking powder
11/2 teaspoon cinnamon
1/8 teaspoon salt
Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.
In a food processor or blender, blend the eggs, bananas, maple syrup, and vanilla extract, until blended through and fluffy (to incorporate air). Pour into a bowl and fold in the yogurt.
In a separate bowl, sift together the almond flour, coconut flour, baking powder, cinnamon, and salt.
Fold wet ingredients into dry and stir until just combined.
Pour muffin batter into muffin tins and bake for 30-35 minutes or until golden brown. (Insert a toothpick into the center of a muffin at they are done when it comes out clean. Center will also spring back when pressed.)
Keywords: muffin, grain-free, gluten-free, baking
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