Fluffy American Coconut Pancakes with Chunky Apple & Caramel Sauce

Hi guys!

I can’t believe it’s already Sunday. This week went so fast! What better way to relax than to have an amazing Sunday brunch? One of my favourite things to eat when I want to have something special, is pancakes. As a little kid, my mum would make Dutch pancakes sometimes for dinner. The best part was that we could eat the left-over pancakes for breakfast the next morning. 😉 Although I’m a big fan of the Dutch style really big but thin pancakes, I prefer the fluffy American pancakes for brunch. They just look so cute stacked on top of each other. I like mine even better with coconut flour because it adds so much flavour AND it’s a lot healthier than eating plain flour all the time!

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Now, I don’t want to brag, but let me tell you: these pancakes taste just as good as they look. And they’re so incredibly easy to make! Let’s get to the recipe shall we?

Coconut Pancakes topped with Apple & Caramel Sauce

Total prep. time: 20 minutes – Yield: 1 portion as shown on the picture – 500 kcal total

Ingredients

For the pancakes:

  • 1/4 cup coconut flour
  • 2 large eggs, separated
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon baking powder
  • 1 teaspoon coconut oil

For the sauce:

  • 1 apple
  • 20 grams of butter
  • 2 teaspoons brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon almond flakes

Instructions

Remove the skin of one apple and cut the apple into chunks. Set aside for later use.

Separate the egg white and yolk. Beat the egg white until firm. In a different bowl, mix the egg yolk with the almond milk and apple cider vinegar. Stir in the coconut flour and baking powder. Then, using a spatula, fold in the fluffy egg white. If your egg white has started to separate again, give it a few extra beats before mixing it in. This will make your pancakes extra fluffy!

Place a frying pan over medium-high heat and add 1 teaspoon of coconut oil to the pan. If you want to, you can also add 2 teaspoons of extra coconut oil to your pancake batter for extra moist, but if you don’t want the extra calories it works just fine without. When the oil is hot, bake 3 to 4 (depending on the size of your pan) small pancakes at a time. I use one 1 tablespoon of pancake batter for each pancake. Bake for 3 minutes on each side. You know the pancake is ready to flip when it starts to get bubbly on top. Transfer your pancakes to a plate and stack them on top of each other. Not only does this look pretty, it also helps to keep them warm.

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While your pancakes are baking, you can prepare your sauce. Melt the butter in a small saucepan over low heat; you don’t want the butter to turn brown. When it’s fully melted, add the chunks of apple. Then add the cinnamon and sugar and stir. Let the sauce boil for a few minutes while you keep stirring to make sure nothing burns at the bottom of your sauce pan. When the sauce comes together and it is a sticky caramel substance, it’s all done!

Pour the sauce on top of your pancakes and sprinkle some almond flakes on top for an extra crunch.

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Just look at that.

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You know why I love these pancakes, besides the fact that they’re obviously from heaven? You can top them with basically anything you like. The possibilities are endless, you will never be bored. A week or so ago I served these with some fresh berries and golden syrup. But you could even eat them just as they are as a snack. Anything will do! I am definitely doing a Pumpkin Version soon, because I saw the most delicious pumpkins at Borough Market last weekend. Be sure to keep an eye out for those on my Instagram!

Thanks for reading guys and I hope you all have a lovely Sunday!

Best, cheftori

One thought on “Fluffy American Coconut Pancakes with Chunky Apple & Caramel Sauce

  1. Pingback: Autumny Pumpkin Muffins with Spelt & Oats – bakingstori

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