After 3 days and 7 attempts, I’ve finally mastered the Apple Omelet.
1 T Coconut Flour
1/4 t Baking Powder
2 T Almond Milk
1 T Fresh Lemon Juice (about 1/2 a lemon)
1 t Cinnamon
1 t Vanilla
1 Green Apple, thinly sliced
Coconut Oil for cooking
Heat about 1 T coconut oil over medium heat and sautee the apple slices until soft but not mushy, about 2 or 3 minutes. Remove from the pan and set aside.
Whisk together all other ingredients until smooth and well blended. Add a little more coconut oil to the pan and pour in the batter. Swirl around to the edges and let sit for about 1 minute.
Arrange apple slices on top and continue to cook for another 3 minutes or until the omelet is cooked through. Remove pan from heat and gently loosen the edges with a spatula. Let rest for 3 minutes in the pan and CAREFULLY remove from the pan onto a plate.
Cut into slices and top with more cinnamon and a drizzle of agave nectar if desired! This is just like the German-style pancakes my aunts used to make for brunches growing up.
On a slightly related note, Robb Wolf is hosting a holiday recipe contest! Rest assured, I’m frantically searching my recipe box for some contributions 🙂