Pineapple Upside-Down Baked Pancake

Preheat your oven to 375°F (190°C).

In the cast iron skillet, combine melted ghee and maple syrup. Heat over medium until the mixture starts to bubble.

Arrange the pineapple slices in the skillet. Place a cherry in the center of each pineapple ring. Cook for 2-3 minutes, just until the pineapple begins to caramelize.

Remove from heat and set aside.

In a mixing bowl, whisk together spelt flour, coconut sugar, baking powder, baking soda, and salt.

In another bowl, beat the eggs, then mix in buttermilk or almond milk, melted ghee, and vanilla extract.

Combine the wet ingredients with the dry, stirring until just blended. The batter should be lumpy, not overly smooth.

Gently pour the pancake batter over the pineapple and cherry layer in the skillet, covering them completely.

Use a spatula to smooth the top gently, being careful not to disturb the pineapple arrangement.

Place the skillet in the preheated oven and bake for 20-25 minutes, or until the pancake is golden and a toothpick inserted into the center comes out clean.

Let the pancake cool in the skillet for about 5 minutes.

Carefully invert the pancake onto a large serving plate. The pineapple and cherry layer should now be on top with a beautiful caramelized finish.

Slice and serve the pancake warm. The outside should be crispy and caramelized, while the inside remains moist and fluffy.

Garnish with fresh mint leaves or a light dusting of powdered sugar for an extra touch of elegance.