Ingredients

Dutch Baby Batter

• 5 eggs
• ¾ cup almond milk
• ¾ cups Flourish Buttermilk Protein Pancake Mix
• 2 tsp vanilla extract
• 2 tbsp coconut sugar
• ¼ tsp salt
• 4 tbsp unsalted butter

Apple Pie Topping

• 2 Gala or Honey Crisp apple, diced
• ⅓ cup coconut sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt
• ¼ tsp vanilla extract
• 2 tbsp water

Garnish with

• 2 tbsp chopped, toasted pecans
• ¼ cup Good Pantry Maple Buttercream Frosting
• Confectioner's sugar for dusting (optional)

Instructions

1. Preheat oven to 425 degrees. Grease muffin tins with coconut oil and set aside.
2. In a blender, add in eggs, almond milk,  Flourish Buttermilk Protein Pancake Mix, vanilla, coconut sugar, and salt. Blend on high speed until smooth and set aside.
3. Melt the 4 tbsp of butter and evenly distribute it between the muffin cups. Pour the pancake batter evenly between the muffin cups.
4. Place the muffin tins into the oven and bake for 15 minutes or when they are golden brown and puffed up.
5. While the pancakes are baking, make the apple pie topping. Place the diced apples, sugar, spices, salt, vanilla extract and water into a medium sized pan. Stir until all the apples are coated in the sugar mixture.
6. Bring to a gentle boil, stirring continuously and cook for around 10 minutes until the apples are fork tender.
7. Once the pancakes are done, remove them from the oven, and add a heaping spoonful of the apple pie mixture to the middle of each pancake, and top with toasted pecans and Good Pantry Maple Buttercream Frosting or dust with some icing sugar.