Almond Pancakes and Caramelized Apples

Low Carb

Cloud-like and utterly satisfying, topped with healthy caramelized apples sprinkled with cinnamon and coconut sugar. A paleo breakfast that will spring you into the new year, without compromising flavor.

For almond flour pancakes: – 1 cup almond flour – 1 cup tapioca starch or arrowroot powder – 2 teaspoons baking powder – 4 eggs

For almond flour pancakes: – ½ cup unsweetened applesauce – 1 teaspoon vanilla extract – 2 teaspoons coconut sugar maple syrup, or erythritol – ¼ teaspoon salt

For healthy caramelized apples: – 4 Organic Washington Granny Smith apples sliced – 4 tablespoons coconut oil

For healthy caramelized apples: – ¼ cup coconut sugar – 1 teaspoon cinnamon – Whipped cream optional, for topping

Start by making healthy caramelized apples as they take longer to cook. Caramelized apples can also be made a day or two in advance and reheated.

Set a large pan to medium heat. Add coconut oil, and melt. Add coconut sugar and wait for it to melt, about one minute.

Add sliced apples to the pan. Sauté the apples, stirring occasionally, until they become tender and begin to brown around the edges, about 10-15 minutes.

Sprinkle cinnamon and cook for another 2 minutes. Turn off heat and set aside.

In a small bowl, combine dry ingredients: almond flour, tapioca starch, baking powder, and a pinch of salt. Stir well to combine.

In a separate, large bowl, combine wet ingredients: eggs, applesauce, vanilla extract, and maple syrup. Whisk well to combine.

Add dry ingredients to the wet ingredients. Whisk together until a single batter is created.

Preheat a large nonstick pan to medium heat. Add 1 tablespoon of coconut oil. Scooping out the batter in ¼ cup-sized portions, form 2-3 pancakes at a time, leaving some room between them.

Let pancakes cook for about 2 minutes on one side, then flip and lower heat to low, cooking pancakes for another 1-2 minutes on the other side. Repeat until you run out of batter.

Serve pancakes topped with healthy caramelized apples and whipped cream, if desired.

Low-carb pancakes will keep in a sealed container in the fridge for 3-4 days. Make sure you separate the pancakes from the caramelized apple topping to avoid sogginess.

Bon Appetit!