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Apple Topping apple brown sugar lemon juice non fat egg whites coconut milk vanilla flour baking soda sugar cinnamon salt
Viewed: 13 - Published at: a year agoIngredients
- FOR THE APPLE TOPPING:
- 1 cup Apple, Cored, Peeled And Sliced
- 1 Tablespoon Brown Sugar
- 1/2 teaspoons Lemon Juice
- 1/4 teaspoons Cinnamon, Ground
- FOR THE BATTER:
- 1/3 cups Non-Fat Greek Yogurt
- 2 whole Egg Whites
- 2 Tablespoons Coconut Milk Or Regular Milk
- 1/2 teaspoons Vanilla Extract
- 1/3 cups White Whole Wheat Flour
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Stevia Or 1 Tablespoon Of Sugar
- 1/2 teaspoons Cinnamon
- 1/8 teaspoons Salt
Method
- Preheat oven to 400°F. Spray springform pan or cake pan with cooking spray, and line the bottom with parchment paper and spray again with cooking spray; set aside.
- For the apple topping, in a small bowl, add apple slices, brown sugar, lemon juice and cinnamon. Toss until all the apples are coated; set aside.
- For the batter, in a blender add Greek yogurt, egg whites, coconut milk and vanilla extract; pulse until combined. Add flour, baking soda, stevia, cinnamon and salt. Blend until smooth.
- Arrange apples on the bottom of the prepared pan and top with pancake batter. Spread batter to cover the apples.
- Bake for 12-15 minutes, until top is slightly firm and puffy.
- Carefully un-clip the sides of the springform pan and take a plate and invert the pancake onto the plate. Peel off the parchment paper. The apples will be on top.
- Serve warm with powdered sugar or maple syrup.
