German Apple Pancakes

I am posting this under breakfast simply because of the word 'pancake'.  These are amaaaazzzing!!!!  

I am feeling under the weather today due to allergies and mad at the world because I need to stay inside to keep them from getting worse.  So my 'angry fat kid' is out in full force.  

I have modified the original recipe from Civilized Caveman because I had three apples that were on the verge of needing to be thrown out; and no one ever said there is too much apple in this recipe.  Also the Civilized Caveman recipe divides the ingredients into 8 portions.  I only had 6 small Pyrex bowls, not ramekins, so I made hearty portions.  Lastly, my dirty little secret is that I have a bit of Paula Deen in me when I bake.  I love the richness butter brings to almost any dish.  I don't use a stick of butter, at most a tablespoon, but I do love the taste.  I was introduced to Irish butter, specifically Kerrygold, sold at Baesler's.  It is outrageously expensive so I use it sparingly.  It is the product of grass fed cows in Ireland.  I have rationalized the use of the butter since it is from grass fed cows.  Don't judge me...

Ingredients

• 6 eggs
• 1 cup coconut milk
• 3 tablespoon coconut oil, melted
• 2 teaspoon vanilla
• 2 teaspoon maple syrup
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon nutmeg
• 3 apples, cored and diced
• 3 tablespoons coconut oil
• 3 tablespoons honey
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• Juice of 1/2 lemon, or lemon juice
• 1 tablespoon butter
• handful of toasted pecan halves

Instructions

• Preheat oven to 425 degrees 
• In a large bowl, whisk eggs, coconut milk, coconut oil, vanilla, and maple syrup
• In a small bowl, stir coconut flour, nutmeg, and baking soda
• Mix dry ingredients into wet ingredients and beat well to combine, set aside while you prepare the apples
• In a frying pan, heat 3 tablespoons of coconut oil,honey, and butter
• Stir in cinnamon and nutmeg and juice of 1/2 lemon and cook for 1 minute
• Add apples and saute until apples are nicely coated & softened
• Evenly divide your apple mixture between 6 ramekins or small oven proof bowls, greased with coconut oil and then evenly divide your egg mixture on top of the apples 
• Place your ramekins on a baking sheet and bake for 20 minutes at 425 and then reduce heat to 375 and cook for an additional 15-20 minutes
• Sprinkle with pecans when removed from the oven