• First, preheat the oven to 400* F.
• Next, place coconut oil into two 6-inch cast-iron skillets.
  2 tbsp coconut oil
• Place the skillets into the oven to allow oil to melt.
• Once the oil has melted carefully remove the skillets from the oven.
• Use a brush to brush the sides and bottom of the skillets so that it is well oiled.
• Next, place half of a sliced apple into each skillet.
  1 medium-sized apple sliced
• Sprinkle half of the maple sugar, cinnamon, nutmeg, and lemon juice over each apple in the skillets.
  1 tbsp maple sugar, 1/2 tsp of cinnamon, 1/8 tsp of nutmeg, 1 tsp fresh lemon juice
• Finally, place the skillets into the oven and bake the apple for 5 - 8 minutes or until you can pierce them easily with a fork.
• While the apples are baking make the pancake batter in a blender.
• Place the remaining ingredients into the blender.
  2 whole eggs, 1/3 cup cassava flour, 1/3 + 1 cup + tbsp nut milk of choice, * 2 tsp Gluten-Free Bourbon , 1 tsp powdered monkfruit sweetener, 1 pinch of salt
• Place the top on and blend for 1 minute.
• Next, once apples are cooked carefully remove them from the oven.
• Lastly, pour half the batter into each skillet.
• Cook 10 - 12 minutes until lightly browned or until a toothpick comes out clean.
• Once baked carefully remove and allow to cool before serving.
• Can serve inside the skillet or flip over onto a plate and serve upside down.

Baker's Note:

• For more aesthetically pleasing pancakes allow some of the apples to poke out.