German Chocolate Paleo Brunch: Aromatic Apple Pancake with Pecan Caramel Sauce

Allergens

Eggs, Tree Nuts (Almond & Pecan)

Ingredients

• 4 large eggs 1 cup almond flour 1/2 cup coconut flour 1 teaspoon baking soda 1/2 teaspoon salt 1/4 cup melted coconut oil, plus more for brushing 3 apples, thinly sliced 1/4 cup pecans, roughly chopped 1/4 cup maple syrup 2 tablespoons unsweetened cocoa powder 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350°F (180°C). Brush an 8 inch skillet or oven safe pan with coconut oil.
2. In a large bowl, whisk together eggs, almond flour, coconut flour, baking soda, and salt until smooth. Stir in melted coconut oil, vanilla extract, cocoa powder, and spices.
3. Arrange apple slices evenly in the prepared pan, overlapping slightly if necessary. Pour the batter over the apples and smooth the top with a spatula.
4. Bake for 25 30 minutes or until golden brown and set. Remove from the oven and let it cool slightly. e) Meanwhile, make the pecan caramel sauce by heating maple syrup in a small saucepan over medium heat. Add chopped pecans, stirring to coat them evenly. Simmer for 2 3 minutes until slightly thickened. f) Drizzle the warm caramel sauce over the slightly cooled pancake and serve immediately.

Chef’s Insight

The rich flavors of the German chocolate cake inspired this unique dessert that offers indulgence without compromising dietary restrictions.

Notes

Serve warm to savor the full aroma and texture of this dish.