These pancakes were inspired by Snooze AM Eatery here in Denver. Last week, the bf was oh so lovely to take me to breakfast randomly. This is an exciting thing. You see, on the weekends Snooze has a line ALWAYS that’s at least an hour or longer. Always. No matter if you get there at 7am or 2pm, they will have a wait. But if you go at 7:00am on a Tuesday, they’ll at least have a table or two. They’re obviously quite popular. And for good reason. They have some of the best breakfast items available in Denver. Now don’t go thinking this is a strict paleo place just because I eat paleo. No no. They have gluten free stuff, but it is in no way strict paleo. So before you get your panties in a twist, I’m warning you now.

Back to the point. Last week when I was surprised with Snooze, we shared a gluten free caramel apple pie pancake. It was honestly probably the best thing I’ve ever tasted. I say that at least once a week about something I stuffed in my face, but this is the real deal. They definitely had lots of sugar in them, butter, and also a big dollop of whipped cream, but every bite was completely worth the sugar coma. For real. Anywho, this pancake inspired me to make my own. And thanks to Primal Palate’s amazing soft caramel recipe, I poured it all over my pancakes. And face. Wait, what?

So I did it. I signed up for the CrossFit Open. I didn’t really want to. I used to work my ass off in the gym when I was training for the open and then Regionals, but nowadays…I just eff around in the gym. So when our head coach asked me to sign up, I said “you want me to spend $20 on working out? you’re high.” Then you know what I did? I signed up. I really like to be stubborn and I hate doing what people tell me to do, but I gave in. Because deep inside, I still love the CrossFit Open even if I don’t train like I used to. It just gets so many people excited about working hard in the gym and creating goals within their own life. Anywho, on Friday I did the first workout. It was a 10 minute AMRAP of 30 double unders and 15 power snatches at 55lbs. I got 307 reps. I wish I could remember what I got 3 years ago when I first did that workout, but I have no memory. Shucks.

Could Charlize Theron look any angrier at the Oscars? Answer: no.

5.0 from 13 reviews

Caramel Apple Pancakes
 
Prep time

Cook time

Total time

 

Serves: 2-3

Ingredients
  • 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

Instructions
  1. If making the caramel for the pancakes, make the caramel first from Primal Palate.
  2. 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.
  3. Clean out the pan with a paper towel.
  4. 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.
  5. 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.
  6. Top pancakes with caramel sauce, leftover apple slices, and even maple syrup (if you’d like).

Notes
*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.

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