Health Food

Upside Down Apricot and Plum Pancake

Ingredients

• 2 tablespoons honey
• 5 tablespoons coconut oil
• 8 apricots
• 3 plums
• 3 eggs
• 2 cups ground almonds
• 2 teaspoons cinnamon
• 1/3 cup water
• 1/3 cup vanilla soymilk

Directions

In a heatproof (one which can be used in the oven too) head the 2 tbsp honey and 1 tbsp coconut oil until melted and mixed. Place the washed and sliced fruits extremely close or overlapping each other. Sprinkle with cinnamon. Cook it on low heat, covered with a lid until the fruits are completely cooked. Then remove the lid and cook it on medium heat until the juicy under the fruits begin to caramelize. Watch carefully. Cook it until it has only very small amount of liquid under the fruits.For the batter, mix the eggs, cinnamon and coconut oil, then add the soymilk and water, and at last add the ground almonds. Removed from the stove, pour the batter over the fruits slowly, evenly and carefully not to move the fruits too much. Cook it on 175°C/347F for about 25 minutes or until the edges are reddish-brownish. 
Now, leave it for a little while to cool, but I suggest to consume it while it’s still warm, since by time the batter is going to act as a sponge absorbing the juice of the fruits, while if you consume it right away, the batter is going to be a little crispy on the outside, tender in the inside and the juice of the fruits is going to flow down on it. It is just perfect that way. Now, to place it on a tray, move the tray upside-down and hold it tightly to the tray with the upside-down cake, and with a sudden move, move it upside-down. When done, move the tray (while upside-down) :) a little up and down (just a little!) so that it will come out nice and perfectly.  

Nutritional Information (serves 12): 190 calories, 15g fat, 41mg cholesterol, 18mg sodium, 9.2g total carbs, 2.5g fiber, 7.6g sugars, 5g protein