Angie’s Recipe of the Day: Caramel Apple Pancakes
- Primal Palate’s Soft Caramel (for garnish – optional)
- 1 tablespoon butter (or coconut oil)
- 1 medium apple, thinly sliced (I used gala, but use any kind)
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
- 3 eggs, whisked
- ½ – 1 cup almond milk*
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- ½ cup coconut flour
- ½ cup tapioca flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- butter or coconut oil, for greasing pan
- If making the caramel for the pancakes, make the caramel first from Primal Palate.
- Once caramel has begun to bubble and cook down, place a medium sized sauté pan over medium heat. Add butter and apples, along with maple syrup and cinnamon. Add a pinch of salt then mix to coat the apples. Cook for less than 5 minutes, until soft. Remove from pan and set aside.
- Clean out the pan with a paper towel.
- Mix together batter: in a large bowl, add eggs, almond milk, honey, and vanilla extract and whisk together. Then add coconut flour, tapioca flour, baking powder, and baking soda, along with a pinch of salt. Mix well. *If the batter seems thick, add a bit more almond milk until the batter is creamy and smooth.
- Now place the sauté pan over medium heat. Grease the pan with butter or coconut oil. Use a ladle to pour a pancake onto the pan surface, smoothing out the top to spread it out. Then place 5-6 apple slices onto the top of the pancake. Cook for 3-4 minutes per side. Repeat with the rest of the batter and apples, leaving some apples to garnish pancakes. My batter made five 5″ pancakes.
- Top pancakes with caramel sauce, leftover apple slices, and even maple syrup (if you’d like).
*I’ve found that depending on the different brand of tapioca flour, sometimes more almond milk is needed. Start with ½ cup of almond milk and if the batter is thick and stiff, add more to get a creamy batter.
Recipe Courtesy of paleomg.com