Baked Apple Deep Dish Pancake
by Stephanie Wharton
4 tart apples (such as Granny Smith, Gala, or Honeycrisp, cored and thinly sliced)
¼ cup chopped pecans
1 ½ cups pancake mix (I used Simple Mills almond flour pancake mix)
1 cup almond milk
2 tbsp maple syrup
1 lemon’s juice, divided
1 tsp vanilla extract
½ tsp cinnamon
¼ cup coconut sugar
1 tbsp coconut oil
Preheat oven to 375F. Place a deep cast-iron skillet over medium heat. Once it’s warm, add the apples, cinnamon, and pecans in a single layer. Let the apples cook while you prepare the batter.
Place the pancake mix in a large mixing bowl. Then in a separate bowl, stir together the almond milk, maple syrup, ½ the lemon juice, and vanilla together then pour into the dry pancake mix and whisk until just combined.
Sprinkle the sugar, remaining lemon juice, and a pinch of salt over the apples. Remove from the heat, drizzle the oil around the edges of the skillet, then pour the batter over top of the apples mixture.
Bake for 30-35 minutes until the pancake is cooked through and golden brown. Slice into wedges and serve. Enjoy!