Giant Upside Down Apple Pancake

by Angela (Oh She Glows) on April 14, 2011

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There are 4 words I never thought I would hear in the same sentence:

‘Thirty Thousand’

and

‘Deck quote’

We had a decking company do a quote on our deck because we wanted a professional’s opinion on whether we should replace the 25 year old deck beams. We were also just curious what kind of quote they would give us to replace the deck!

‘We quoted your deck install at roughly thirty thousand.’

This is the moment where you laugh nervously like a crazy person.

‘Hahah, I think the phone line is cutting out because I thought you said THIRTY thousand!!’

‘It is thirty thousand. THREE. ZERO.’

Awkward.

We want to replace our old deck, but we don’t want to have to sell the house and live under it! Silly people. We had a second quote at 30k too. #fail. We also found out that we have to replace the beams because they are rotting!

It looks like we will be doing it DIY style like we always do. Nothing like a decking company to get your head out of the clouds! lol.

However, I baked something that was so good it made me forget all about the deck stuff. Food is wonderful like that. Sometimes, it’s so good it induces you into a food coma and you are just sitting there at the table in your own blissful trance oblivious to the world around you.

This was one of those moments.

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Giant Upside Down Apple Pancake

Adapted from Diet, Dessert, & Dogs.

Yield: 4 slices

Ingredients:

  • 1 large sweet apple, peeled, cored and cut in thin slices
  • 2 tsp cinnamon
  • 2 Tbsp Sucanat (or brown sugar)
  • 1/3 cup mashed banana (1 medium banana)
  • 1/2 cup  unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 2 Tbsp maple syrup
  • 1 Tbsp ground flaxseeds OR 1 tsp finely ground chia seeds
  • 3/4 cup non-dairy milk
  • 3/4 cup + 1 tbsp raw buckwheat flour (I processed raw buckwheat groats into flour) OR oat flour (process rolled oats into flour)
  • 1/2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1/4 tsp baking soda

 

Directions:

1. Preheat oven to 350F.  Line a 10 inch springform pan or pie plate with a circle of parchment paper; then grease both the pan and the paper to prevent sticking.

2. In a small bowl, combine the apple, cinnamon and Sucanat (or brown sugar).  Toss with a spoon until all the slices are coated. Place the slices in a single layer over the bottom of the pan.

3. In a medium bowl, mash the banana. Now whisk together the mashed banana, applesauce, vanilla, maple syrup, milk, and ground flax/chia until combined. In a large bowl, sift together the remaining ingredients. Add the wet mixture and stir until well combined.  Pour batter over the apples and smooth.

4. Bake the pancake at 350F for about 40-45 minutes until the top is golden. Remove from oven and allow to cool completely.  Once cool, run a knife along the outside edge of the pancake to loosen it. Remove spring form. Place a plate on top of the cake and gently flip over. Remove parchment from the apples. Serve with your desired toppings.

Approx. Nutritional info (makes 4 slices, per slice): 202 kcals, 2 grams fat, 39 grams carbs, 5 grams fibre, 21 grams sugar, 4 grams protein.

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There are also three words I never thought I would hear in reference to food:

‘Upside Down’

and

‘Pancake’

But, am I ever glad I did!

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I first saw Ricki’s recipe for an upside down pancake over a YEAR and a half ago and I have been dying to make it ever since. I have no idea why it took me so long!

I made a few changes to Ricki’s original recipe, and I was almost certain it would be a flop, but it was nothing of the sort!

Changes I made to original recipe:

1) I used 1/3 cup of mashed banana instead of the 1/3 cup of cashew butter (I wanted to keep the calories lower while increasing the serving size).

2) I omitted the almond extract.

3) Instead of using brown rice flour, coconut flour, and oat flour, I used 3/4 cup + 1 tbsp raw buckwheat flour made from processed buckwheat groats inspired by Ashley’s Buckwheat bakes! I would imagine that many different flours might work. I would suggest using oat flour (made from processed rolled oats) if you don’t use buckwheat.

4) I cut baking powder down to 2 tsp.

I was going to use my tart pan, but I was worried that it would leak through the bottom, so I used a spring form cakepan instead (I think it was 10 inch).

Here are the beautiful apple slices coated with cinnamon and Sucanat (or you can use brown sugar):

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After baking, cooling, and flipping, peel back the parchment layer to reveal the gooey apple layer!

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A Gorgeous and Giant pancake!! The pancake is about 10 inches in diametre and 1/2-3/4 inch thick.

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It tastes amazing on its own and I loved eating it plain, but this strawberry jam took it over the top.

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This morning I had some fresh juice, Japanese Sencha, and 1.5 slices of the giant pancake. I just ate the pancake cold straight from the fridge and I loved every bite.

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In the juice: 2-3 carrots, 1/2 grapefruit, 1 lemon, 2 beets, 1/2 cucumber.

The banana and applesauce work wonderfully to replace oil in this pancake. It was not the least bit dry, and I found that I didn’t need any maple syrup on top thanks to the gooey apple topping. :)

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Two GIANT thumbs up!

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{ 30 comments… read them below or add one }

Page 3 of 3«123
staceyhealthylife April 14, 2011 at 7:54 pm

Great idea, yum. It would also be tasty with sliced pear.

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Paige @Running Around Normal April 14, 2011 at 7:55 pm

Well at least it will be an adventure? Maybe you can get half way through and have them quote the rest of it ;)

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Caitlyn (The Spoonful of Life) April 14, 2011 at 8:13 pm

You should see if you can pay in food! Only a daft person would turn down your cooking :-)

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Hilary April 14, 2011 at 8:46 pm

Looks delicious and delightful…and that juice is gorgeous!

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Mimi (Gingersnaps) April 14, 2011 at 9:06 pm

Aw, I’m sorry about the crummy quote!

That pancake looks like an ultra yummy wagon wheel though.

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Sandra April 14, 2011 at 10:21 pm

Angela, I have contacts in the deck industry. Email me and I can give you their contact info. No deck should be $30Gs!!!

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rawkinmom April 14, 2011 at 11:02 pm

For $30,000 you could build a deck yourself from gold!!!! Well, almost!!! LOL
I love your placemats that you have pictured….very nice on your wood table!!!
OH, and your bright reddish-pink juice is FAB!!!!

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Helen April 14, 2011 at 11:27 pm

Hello Angela, I have been following your blog posts about a month now. Your blog is most inspiring. You’ve taught me to take challenges and risks in the kitchen. I made my first green monster on Monday and have been having them for breakfast this whole week-mm yum! I can feel my insides thanking me already! I have a small question. This upside down apple panckae, can it be made without an oven? I am currently teaching abroad and unfortunately my kitchen does not come with oven or microwave. So everything I want to cook is done on the frypan :( sad I know. Can you tell me some really good desert recipes (cakes/biscuits) that dont require an oven? Ive already made 2 batches of dough balls etc..but I really want to make a cake. Any suggestiongs? Thank you so much!!!

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Angela (Oh She Glows) April 15, 2011 at 9:06 am

Hmmm I’m not sure…it had to bake for 45 minutes so I would guess that it would be an extremely long time on the skillet, but perhaps not…

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Sara @ Baking and Wine April 15, 2011 at 1:13 am

$30,000!?!?!?!?! For a deck?!?!?!??!! That’s just plain highway robbery. Good Lord. Is the deck the size of a football field?

Crazy talk.

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Jessy April 15, 2011 at 4:10 am

Holy yum, this looks delicious!

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tweal April 15, 2011 at 6:15 am

Wow 30 grand. This looks like a delish recipe to take your mind off that!

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AGS April 15, 2011 at 6:19 am

Just a thought: in the world of upside down food “upside down pineapple cake” used to be a huge favorite of mine. . . and then my Mom stopped making it for reasons I cannot fathom. . . and I have never made it. It strikes me that as far as a dish goes, it’s pretty unhealthy, so I was wondering — if the fancy ever took you — whether you might give this old standby a whirl in a healthier version? (In case you don’t know what I’m talking about: http://allrecipes.com//Recipe/pineapple-upside-down-cake-v/Detail.aspx)

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Angela (Oh She Glows) April 15, 2011 at 9:05 am

I will take a look, thanks! :)

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Jemma @ Celery and Cupcakes April 15, 2011 at 7:17 am

This looks delicious! I love pancakes so much!

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Mariah @ Apples"N" Oats April 15, 2011 at 7:41 am

wow these pictures are absolutly gorgeous!!!give me some of your skills :)

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[email protected] Caramel Cookie April 15, 2011 at 7:54 am

What a great idea! I bet it would taste good with peaches too :)

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Jenny @ Fitness Health and Food April 15, 2011 at 8:38 am

mmm looks so hearty, nutty, and delish! :)

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Helene April 15, 2011 at 8:51 am

That’s quite an amazing pancake. I like to replace oil with fruit purées. Quite like using dates also.

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Leslie Paquette April 15, 2011 at 9:47 am

30K, holy cow!! That is ridiculous.

That upside down pancake looks amazing! So good in fact I might have to make it for dinner tonight, lol. I’m not sure if I can wait until breakfast to try it.

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A Little Nosh April 15, 2011 at 11:24 am

That deck quote gives me heart palpitations!

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Andrea @ CanYouStayForDinner.com April 16, 2011 at 10:00 am

So darn pretty. This looks fabulous Angela! Now I’m regretting my plain pancakes I ate an hour ago :)

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Michelle April 17, 2011 at 7:14 pm

In terms of building a deck – it’s totally possible to DIY. Both houses we’ve owned with a deck we built from scratch, ourselves. The only thing I would REALLY recommend getting a professional to do is the post-holes.
Usually you can get the guys in for a half day and they’ll do it all, and it’s relatively little money. But, it’ll save you BIG time. The one house we had in Oakville the guy hit a brick way down there and it stopped his big ole’ post-hole-digger in it’s tracks. I can only imagine how far we’d have flown if we’d been doing it ourselves.
In the end, the investment in having the post-holes done for the support of the deck was the absolute right choice because it made our decks strong enough to have a hot tub on. =]

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Angela (Oh She Glows) April 18, 2011 at 6:54 am

thanks Michelle! We are definitely getting someone to do the posts! I can only imagine how long it would take us. lol

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tasha May 13, 2011 at 9:17 am

Enjoyed the pancake this morning for breakfast – my toddler enjoyed it too. ;) It’s a keeper and I can’t wait to make it (doubled or tripled even!) for the rest of my family. Such a simple and indulgent breakfast! Thanks!

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Sarah October 20, 2012 at 10:55 am

Great variation on a pancake. I made it with oatmeal flour and it turned out great. Thanks.

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Jana October 24, 2013 at 9:40 am

Made last night for breakfast this morning, it tasted good rewarmed. My boyfriend just called me and said the breakfast was amazing, his tummy was happy. I must agree, I ate the rest, so yummy. I had some fresh cranberries, so I added them to the batter, it was a great match.

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Sukanya January 5, 2014 at 5:27 pm

Hi,
I made this pancake today . It looked delicious but the apple layer tasted bitter . I added sweetened apple sauce instead of unsweetened so I added 1 tbsp of brown sugar and did not add the maple syrup . Do you think this might be the reason for it ?
Thanks.

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Kathleen Campbell April 2, 2014 at 10:35 am

Yummy in our tummies! It still came out a bit mushy after 45 minutes, but we couldn’t wait any longer and ate it anyway!

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Ali Ament November 21, 2014 at 8:17 am

Hi

I made the pancake this morning and the inside never cooked. Only made a crust and inside is mushy. I cooked the pancake for over an hour. What happened? Has anyone else had this experience? I also noticed there is not salt in this recipe. Thanks

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