Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking dish with parchment paper.
Step 2
Place the
Unsalted Butter (55 g)
in the parchment-paper-lined baking dish and set it in the heated oven to melt.
Step 3
Mix the
Almond Flour (120 g)
,
Unsweetened Apple Sauce (255 g)
,
Eggs (6)
,
Sea Salt (2 g)
, and
Ground Cinnamon (3 g)
in a bowl.
Step 4
When the butter is melted, pour the batter into the baking dish and spread evenly into the corners.
Step 5
Return the dish to the oven and bake for 25 minutes until golden.
Step 6
To make the apple topping, melt
Coconut Oil (30 mL)
on a pan on the stovetop on medium heat.
Step 7
Add
Honeycrisp Apples (2)
and saute until soft but not mushy. Add
Ground Cinnamon (3 g)
,
Maple Syrup (60 mL)
, and
Pecans (50 g)
as they soften. Add
Water (30 mL)
if apples start to dry out.
Step 8
After the pancake has cooled, cut it into 6 pieces. Place topping on top of each slice of pancakes.
