Do you like apple pie? Do you like pancakes? If so, you’re going to LOVE this recipe! This recipe’s for a Sunday when you’re looking to switch things up. I mean, the pancakes are stuffed with apples and drizzled with warm salted caramel sauce and coconut whipped cream…! You won’t believe this recipe os grainless, gluten free, paleo, vegan and refined sugar free.
Grainless Apple Stuffed Pancakes with Salted Caramel Sauce & Coconut Whip Recipe
Yields: 3-4 servings
Prep time: 10 minutes
Cook time: 10 minutes
- 3 apples
- 2 eggs
- 2/3 cup tapioca starch
- 1 cup almond flour
- 2 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp cloves
- ¼ tsp pink himalayan salt
- 2 tbsp coconut oil
- 1 ½ cup dates
- ½ cup almond milk
- 1 tsp vanilla
- 1 can coconut milk
You need to prepare coconut whip the night before making the pancakes. Place a can of full fat coconut in the fridge overnight. Do not shake. (The cold fridge turns coconut milk into a whipped cream consistency.)
Slice apples horizontally just under ½” thick.
In a large mixing bowl combine eggs, tapioca starch, almond flour, cinnamon nutmeg, cloves and sat. Mix well.
Heat a skillet on the stove top with coconut oil.
Coat apples wth batter and place on skillet. Once placing on skillet spoon a little more batter on top on pancakes.
Cook for about 3-5 minutes on each side.
While the pancakes are cooking combine dates, almond milk and vanilla in the food processor. Blend for about 5 minutes until all date pieces are gone.
Place cooked pancakes on a plate, top with warm caramel sauce.
Take coconut milk can out of the fridge. Remove the inside of top half of the can which should be all coconut cream. Discard the coconut water at the bottom or use in another recipe.
Add coconut cream on top of pancakes and serve.