Sheet Pan Apple Pancake with Cinnamon and Almonds

Prep 20 min·Cook 18 min·Total 40 min·4 servings (1 small tray)·VEGETARIAN·420 kcal

Sheet pan apple pancake on baking paper, baked golden brown with apple cubes and flaked almonds

Ingredients

For the batter

100 gr (3.5 oz.) wheat or light spelt flour
75 gr (2.6 oz.) buckwheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 pinch salt
300 ml (1 1/4 cups) plant milk
4 Tbsp maple syrup
2 Tbsp lemon juice
1 tsp vanilla extract
4 Tbsp melted butter

For the topping

2 apples (tart)
1 tsp coconut oil
1 tsp cinnamon
1 Tbsp maple syrup
2 Tbsp flaked or slivered almonds
powdered sugar (for dusting, to taste)

Equipment: small baking tray, about 30 x 20 cm, baking paper, large bowl, whisk, frying pan

Instructions

Make the batter

1.Preheat the oven to 200°C (390°F) conventional heat and line a small baking tray with baking paper.
2.Combine the flour, buckwheat flour, baking powder, baking soda, cinnamon and salt in a large bowl.
3.Add the plant milk, maple syrup, lemon juice, vanilla extract and the melted butter and stir everything into a smooth batter. It is noticeably runnier than a cake batter, which is exactly right.
4.Spread the batter evenly over the prepared tray.

Stew the apples

1.Peel the apples, remove the cores and cut them into small cubes.
2.Heat the coconut oil in a frying pan, add the apple cubes and season them with cinnamon and maple syrup.
3.Let them cook for 5 minutes, stirring occasionally, until the cubes are soft but still hold their shape.

Bake and serve

1.Spread the stewed apples evenly over the batter and scatter the flaked almonds on top.
2.Bake the pancake for 15 to 20 minutes until the batter is cooked through and the almonds and apples are golden. A skewer inserted in the middle must come out clean.
3.Cut into squares and serve warm or cold, dusted with powdered sugar or with extra maple syrup.

Notes

Tip from my kitchen: the whole point of this recipe is that nobody stands at the stove while the others eat. Everything goes into the oven once and comes to the table together. Do use a small tray, on a large one the batter turns paper thin and dry. When we have guests I bake 2 trays one after the other and keep the first warm at 80°C (175°F). You can swap the flaked almonds for roughly chopped hazelnuts, which suits autumn even better. And if you like things less sweet, simply leave out the powdered sugar, the maple syrup in the batter is plenty.

Nutrition per serving: 420 kcal · 8 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook