In-season apples, sautéed and baked in an egg socca pancake batter, will fill your home with the aroma of apple pie, without the fuss. This warm and cozy dessert can be made and served in under an hour, and goes beautifully with a scoop of vanilla ice cream or yogurt.
Skip the sugar and make this savoury by sautéing onions instead of apples and adding minced chives instead of cinnamon. If you have it handy, drape over some wild smoked salmon when it comes out of the oven.
3 large organic eggs
3/4 cup (180 mL) unsweetened plain almond milk or coconut milk
1 tsp (5 mL) vanilla extract
3/4 cup (180 mL) chickpea flour
1/4 cup (60 mL) coconut sugar, divided
1/4 tsp (1 mL) salt
2 Tbsp (30 mL) coconut oil or unsalted butter
1 large red apple, cored and cut into 1/4 in (6 mm) slices
1/4 tsp (1 mL) ground cinnamon
Preheat oven to 425 F (220 C).
In medium bowl, whisk eggs until smooth, then beat in milk and vanilla. Whisk in flour, 2 Tbsp (30 mL) coconut sugar, and salt. Reserve.
In cast iron or metal skillet, about 8 to 10 in (20 to 26 cm) in diameter, heat coconut oil or butter over medium heat until melted. Add apples, cinnamon, and remaining coconut sugar; sauté until apples have softened, about 5 minutes. Reserve half of apples on plate.
While skillet is still hot, add batter to apples in pan and scatter over reserved apples. Bake for 15 to 20 minutes, until mixture is puffed and golden brown. Cool for 5 minutes before serving.