Baked Apple Pancake

Preheat oven to 375°F. Grease a baking dish with coconut oil and set aside. In a medium size mixing bowl, add 4 pasture-raised eggs, 2 cups of unsweetened almond milk, 2 tbsp melted butter (dairy-free suggested), 2 tbsp of organic coconut sugar, 1/2 tsp of sea salt, and 1/2 tsp gluten-free vanilla. Whisk ingredients, mixing well. Add 1 1/2 cups of Paleo all-purpose flour mix (or gluten-free all-purpose flour). Stir flour into the rest of the mix. Set batter mix aside for about 30 minutes. While batter is resting, slice 2-3 green apples nice and thin (optional to leave skin on or peel). Add sliced apples to cover the bottom of the greased baking dish. In a separate small bowl, mix 1/2 cup organic coconut sugar and 3 tsp cinnamon together. Dust this mixture over the top of the apples in the baking dish. Add small chunks of butter (not melted) on top of the apples and cinnamon/coconut sugar mix. Pour batter over the top of the apples and mixture. Bake for 40-50 minutes until golden brown. Dust the top of the baked pancake with organic powdered sugar. Organic maple syrup is suggested as a topping.