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Ingredients

⅓ cup unsalted butter 1 apple, peeled, cored, and diced 1 tablespoon ground cinnamon, plus more for garnish 8 eggs ½ cup coconut milk ½ cup Mott's® Natural Applesauce ⅓ cup arrowroot flour ¼ cup almond flour 1 teaspoon vanilla extract 2 tablespoons maple syrup ½ teaspoon sea salt Maple syrup, for serving

Nutrition Info

240.3 calories carbohydrate: 16.7 g cholesterol: 206.3 mg fat: 16.4 g fiber: 1.5 g protein: 8.1 g saturatedFat: 9.2 g servingSize: - sodium: 184.2 mg sugar: 8.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 425 degrees F (220 degrees C).
Put butter and apples in 11x13 glass baking dish. Bake until butter and apples begin to melt and brown (about 5 minutes). Remove from oven and set aside.
Place eggs in a blender and pulse until smooth, add coconut milk, applesauce, arrowroot powder, almond flour, vanilla, 2 tablespoons maple syrup, and sea salt. Blend until smooth, 45 to 60 seconds.
Carefully pour batter over browned butter-apple mixture in the casserole dish.
Bake until pancake is set in the middle and edges are lightly browned, about 20 minutes. Dust with cinnamon before serving, if desired.

8 servings

A fast, easy and delicious gluten-free, grain-free breakfast that is light and airy, but full of apple-and-cinnamon flavor.