Total Time: 30 minPrep: 15 minCook: 15 minYield: 6Level: easy
Heat oven to 425°F. Place 2 tablespoons of the butter in a 12-inch nonstick ovenproof skillet; set aside.
Whisk eggs, almond flour, whey, salt, coconut cream, 3 tablespoons of the xylitol and 1/3 cup water together until smooth. Place skillet in oven until butter melts. Pour batter into skillet. Bake 15 minutes.
Core the apples and chop finely
While pancake is baking, melt remaining tablespoon of butter in a medium skillet over medium heat. Add remaining 2 tablespoons xylitol, cinnamon and 1/4 cup water. Bring to a boil; add apples. Cook 15 minutes over a low heat, stirring occasionally, until apples are tender and most of the liquid has evaporated.
After removing pancake from the oven, spoon apples into the center. Serve immediately.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.