It may not look a lot like a pancake, but there is a bonus: you don't need to go through the effort of frying each pancake. Instead, you pop the batter in a bake tin and let the oven do the work!


  • 2 medium apples, peeled, cored and sliced

  • stevia, to taste

  • 1 teaspoon lemon juice

  • 3 medium eggs

  • 65 g (21/4  oz/1/2  cup) tapioca flour

  • 1 tablespoon coconut milk

  • 125 ml (4 fl oz/1/2  cup) almond milk

  • pinch of Celtic sea salt

  • 1 teaspoon ground cinnamon

  • pinch of nutmeg


  • 1.

    Preheat the oven to 200°C (400°F) and line a 21 x 9 cm (81/4  x 31/2  in) loaf (bar) tin with baking paper.

  • 2.

    In a medium bowl, mix three-quarters of the apple slices with the stevia and lemon juice.

  • 3.

    In a separate medium bowl, whisk the eggs, then mix in the flour, coconut milk, almond milk, salt and apple mixture. Let the batter rest for 10 minutes, then pour into the prepared tin. Top with the remaining apple slices, then sprinkle with the cinnamon and nutmeg.

  • 4.

    Bake for 20–25 minutes, until set. Leave to cool for 10 minutes, cut into portions and serve warm.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1583kj
  • Fat Total 4g
  • Saturated Fat 2g
  • Protein 4g
  • Carbohydrate 397g
  • Sugar 9g
  • Sodium 100mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Tip: Letting the batter rest for 10 minutes before using is a good exercise in patience and results in a smoother mix and even hydration. This works for both baked and pan-cooked pancakes.

Recipes and Images from 'Fast Your Way to Wellness' by Lee Holmes (Murdoch Books).

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