Apple Pancake Pie
Updated: Jun 21, 2020
This is perfect for a weekend family breakfast - or make it for yourself for the week - who the hell am I to judge?! It could also be a hearty dessert for more people. So many options - but either way this delicious beast is way healthier than you’d think. Smash it into your face!
Serves: 4 big slices for breakfast, or 6-8 smaller slices for a dessert or part of a brunch
4 apples, cored and sliced thin. I like to leave the skins on, but feel free to peel ‘em off if you want.
1/4 pecans or walnuts chopped (omit if nut-free)
2 tsp cinnamon
1 cup + 1 tsp brown rice flour
1/2 cup + 1/2 tsp potato starch
2 tsp baking powder
3 tbsp tapioca starch
2/3 tsp xanthan gum
1/4 tsp salt
1 cup coconut milk
2 tbsp maple or date syrup
1 tbsp +1 tsp lemon juice (fresh if you can)
1 tsp vanilla extract
1/4 cup date puree
Preheat your oven to 375 F. Get a non-stick pan and heat that bastard up. Once it’s warm toss in the apples, 1 tsp cinnamon, and nuts. Let that shit cook up while you’re making the batter. Give it a stir every one in awhile, especially if it’s stacked on itself.
Combine your flours and starches, xathan gum, baking powder, 1/4 tsp salt, the rest of the cinnamon and mix it all together.
In a separate bowl add coconut milk, maple or date syrup, 1 tbsp lemon juice, and the vanilla together.
Scoop the wet mixture (it's thick) over the dry ingredients and whisk that shit together until just combined.
Add the date puree to the cooked apple mixture and a tsp of lemon juice and mix around. If you want to omit the dates here you probably can, but it’s what gives that apple pie taste.
Take a 9” pie pan and spread the apple mixture inside of it. If
you’re worried about it sticking you could smear a SUPER THIN later of coconut oil across the pan - but it should be fine without it. Pour the batter on top of the apples and spread out so it’s smooth. Pop that into the oven for 30-35 minutes.
The pancake should be golden and cooked through. Slice into wedges, scoop onto plates and SMASH IT INTO YOUR FACE.
If you don’t need to go gluten-free feel free to just use 1 1/2 cups of whole wheat flour instead of the brown rice, potato starch, tapioca starch, and xantham gum.
If you’ve got an awesome cast iron pan that’s non-stick you can probably do this all in the pan and omit the pie plate. Just pour the batter over the apples once they’re cooked and pop that into the oven.
Top it with some fresh fruit, or heat up frozen berries. You can drizzle some maple syrup on it if you really want, but no one in our family thought it needed it.
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