Here are the steps to make this Giant Apple Pancake treat:
1. Preheat oven to 350F (180C).
2. Line a large tart pan, springform pan or pie plate with a circle of parchment paper; then grease both the pan AND the paper (this is necessary to ensure that the fruit bottom un-molds properly; if you don’t intend to flip the pancake over after it’s baked and you just cut slices straight from the pan, you can omit the parchment).
3. In a small bowl, combine the apple, 1 Tbsp (15 ml) cinnamon and Sucanat, if using. Toss with a spoon or your hands until all the slices are coated, taking care to separate any slices that stick together (discard any coating that’s left at the bottom of the bowl).
4. Place the slices in a single layer (or just slightly overlapping) over the bottom of the pan in a decorative arrangement. Set aside.
5. In a medium bowl, whisk together the cashew butter, applesauce, vanilla, almond extract, agave or stevia and chia until combined. Slowly add the soy milk and whisk until well mixed. Set aside.
6. In a large bowl, sift together the remaining ingredients. Add the wet mixture and stir until well combined.
7. Carefully drop the batter by spoonfuls evenly over the surface of the apples, then spread gently to cover all the fruit, disturbing the slices as little as possible. Smooth the top (it’s okay if a few bits of apple stick out here or there).
8. Bake the pancake in preheated oven for 35-45 minutes, rotating the pan about halfway through, until the top is golden, the edges are browned and a tester inserted in the center comes out clean.
9. Remove from oven and allow to cool completely.
10. Once cool, carefully run a knife along the outside edge of the pancake to loosen it. Invert a serving plate over the pan and flip it over (the pancake should fall right out onto the plate). Gently peel off the parchment paper (the apples should be in the same positions as they were when the pancake went into the oven; if they’re not, carefully rearrange them on top of the pancake).
11. Serve with maple syrup, fruit purée, or ice cream.
12. May be frozen.
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Source: Ricki Heller