Clafoutis is a cross between a pudding and pancake in consistency. Most clafoutis uses heavy cream, whole milk, and a few extra egg yolks for richness, but this version is just as creamy but healthier with almond yogurt and almond milk! Perfect for a crowd, this pancake casserole can be served for brunch or as an elegant dessert, room temperature or warm depending on your preference.
What (your ingredients):
1 teaspoon coconut oil
1/3 cup whole wheat pastry flour
1/3 cup almond meal
3 tablespoons sugar
½ teaspoon baking powder
¼ teaspoon baking soda
1/8 teaspoon salt
¼ teaspoon almond extract
¼ teaspoon vanilla extract
1/3 cup unsweetened original almond milk
1 5-oz. container plain Greek style almond yogurt (Kite Hill makes an amazing almond milk yogurt)
How (your directions):
Preheat oven to 375°F.
Grease baking dish with coconut oil, then set aside.
Slice each nectarine into quarters, then place skin side down in 6x8 baking dish.
In a medium bowl, whisk together whole wheat pastry flour, almond meal, sugar, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk together eggs, almond extract, vanilla extract, almond milk, and plain Greek almond yogurt.
Pour wet mix into dry mix and stir until just combined.
Pour batter over nectarines.
Bake for 35-45 minutes, or until brown on top but it still gives a little when touched in the center.
Enjoy hot, warm, or room temperature with a dusting of powdered sugar.
Why (the science): The Greek style almond yogurt packs protein and is a great dairy-free and nutritious replacement for cream in traditional clafoutis recipes.