How about something a little special for your Easter Sunday (or any Sunday) breakfast? This baked pancake, a variation of a Dutch Baby Pancake or the German Pancake, takes about 30 minutes to make, with 20 minutes of it being the oven time, giving you time to make bacon and eggs to go with it.

Or, it also makes a yummy, not too heavy dessert after a filling meal. Serve it with a scoop of low carb ice cream, whipped cream, or a low carb yogurt topping. So good. And with less than 5 effective carbs a serving, you don’t have to feel even remotely guilty about indulging. This works pretty well with almond flour, CarbQuick, or any other low carb flour – just watch the carb count – CarqQuick is about 2 net carbs per 1/3 cup. The recipe also works well with regular wheat flour, but those carbs shoot up.

Baked Apple Pancakes

1/2 cup Cream, room temperature,
plus enough water to make 2/3 cup
1/2 cup Low Carb Flour
3 large Egg, room temperature
2 tablespoons Sugar Substitute
1/4 teaspoon Vanilla Extract
1/4 teaspoon Salt
3 tablespoons Butter
1/2 Apple, cored and sliced
1/2 teaspoon Cinnamon
Sprinkle ground Clove

Topping:
1 tablespoon Butter
1 tablespoon Confectioners’ Sugar

Preheat the oven to 425 degrees (F.)

Chop the apple into small pieces. If you wish, you can peel it first. Set aside. Alternately, you can shred the apple. I’ve done it both ways. The shredded version doesn’t seen to have as much apple taste. Set aside for now.

In a bowl or a blender, add the ingredients except the apple and butter and the topping ingredients and mix together well. Stir in the apple.

Heat a cast iron skillet on a burner over medium heat and add the 3 tablespoons of butter cut into pieces. Stir the butter until it melts completely. Remove from the heat and pour the batter with the apples into the pan. Use a rubber spatula to make sure the apples are evenly distributed.

Put the pan in the hot oven and bake for 20 to 25 minutes until it is golden brown. Remove from the oven and brush the softened butter over the top, then sprinkle with sugar free confectioner’s sugar (powdered sugar).

Serve with a couple of slices of bacon and scrambled eggs for a great breakfast. Serve with a scoop of low carb ice cream or whipped cream for a satisfying dessert.

Makes 4 servings.

Nutrition information per serving -4 servings (pancake only):
Calories: 324.5 Fat: 27.5 g Net Carbs: 4.9 g Protein: 13.2 g

Note: In case you forgot or haven’t tried it, powdered sugar substitute is easy to make. Simply use Splenda or another crystal-type sugar substitute and pulse it in a blender until it is powdered.  It takes about three times as much sugar to make the powdered version.