Apple Pie Protein Pancakes with Apple Cider Caramel Syrup (Dairy-Free, Gluten-Free, + Paleo Option)

Back in late October, I came back from my apple picking with an abundance of apples and apple cider. I mean honesty, who doesn’t go overboard when they do any kind of U-Pick on a farm?! I’ve also been cashing in on my Ikon Pass quite a bit lately, and apples have been a go to for me on the slopes. Apple Season is definitely coming to a close in January/February, but I’m finding theres still an ABUNDANCE of apples at the farmer’s markets and grocery stores out here in LA. I’m not complaining though because these pancakes are pancakes are super yummy, deliciously fluffy, and easy to make! They’re stuffed with crisp sautéed apples, which give it that warm spiced apple pie flavor and when they’re topped with that apple cider caramel syrup?! I’m drooling.

The caramel is super easy to make too! Just warm up some of my Salted Whiskey Date Caramel with some apple cider + apple pie spice, and boom! That’s it. If you don’t have the caramel on hand, you can make spiced syrup by warming up maple syrup with apple pie spice, but you’re more than likely going to regret not having this caramel-y goodness to pour over your pancake stack.

These Apple Cider Protein Pancakes with Apple Cider Caramel Syrup are so delish and perfect for a crisp winter morning (or any morning for that matter)! Eat them all with the fam or use them as meal prep and keep ‘em around for easy week day brekkie’s. I’m starting to brainstorm some other pancake flavor variations, so if you have any ideas or requests, throw them my way. In the mean time, I hope you enjoy this recipe.

Love Always,
Nat

Apple Pie Protein Pancakes with Apple Cider Caramel Syrup

Ingredients:

For The Apple Pie Filling:

• 1 medium/2 small diced Winesap or Honeycrisp apples

  • Granny Smith works too, but I like the sweetness of the other two better.

• 1/2 tsp Primal Palate Apple Pie Spice

• 1 tsp ghee (for sautéing)

• 1/2 tsp arrowroot starch (only if the mixture is too wet)

For the Pancakes:

• 1/2 cup of Almond Flour

• 1/2 cup of Oat Flour (sub for Almond Flour if Paleo)

• 1/4 cup of Coconut Flour

• 4 scoops of Vanilla Collagen Peptides

  • Add 2-3 tbsp of Lakanto Golden Monk Fruit if you omit or use unflavored Collagen

• 3 eggs

• 1/3 cup of egg whites

• 1/3 cup almond milk

  • Go crazy here and use apple cider instead for an extra kick of flavor!

• 2 tbsp melted Buttery Coconut Oil or Ghee

• 1 tsp vanilla

• 2-3 tsp of Primal Palate Apple Pie Spice

• 1 tsp baking powder

• 1/4 tsp sea salt

For the Apple Cider Date Caramel:

• 1/4 cup Salted Whiskey Date Caramel

• 1/4 cup Apple Cider

• 1/4 tsp Apple Pie Spice (omit if using spiced cider)

Directions:

For the Apple Pie Filling:

1. Heat 1 tsp of ghee over medium heat.

2. Toss diced apples in the apple pie spice

3. Add the seasoned apples into the pan and sauté for 3-5 minutes.

   I like my apples still a bit crisp, so adjust your cooking time if you prefer your apples firmer or softer.

4. If the apples are a bit wet, by the time you finish cooking them, toss in the arrowroot to absorb the excess moisture. Set aside until the sautéed apples to cool

For the Apple Pie Protein Pancakes:

1. In a large bowl mix the wet ingredients together

2. In a separate medium bowl, mix together the dry ingredients.

3. Add the dry ingredients into the wet ingredients and mix until a batter just forms. Small lumps are okay.

4. Mix in the cooled apple pie filling and let rest for 2 minutes while you heat your pan over medium-low heat

5. ALTERNATE QUICK OPTION: Add wet ingredients into a bowl, then add the dry ingredients. Blend on low until batter forms. Mix in the cooled apple pie filling and let rest for 2 minutes while your pan heats up.

6. Dollop Batter onto lightly greased pan (I use avocado oil spray) using a 1-1/2 tbsp cookie scooper. Feel free to use whatever you like, but I like silver dollar sized pancakes!

7. Cook pancakes for about 1-1/2 to 2 minutes or until bubbles start to rise to the surface. Flip and cook another 1-1/2 to 2 minutes. Transfer to a serving plate.

8. Repeat until the batter is gone!

For the Apple Cider Caramel Syrup:

1. Mix salted whiskey date caramel, apple cider, and apple pie spice in a small sauce pan.

2. Heat on your stove top over low heat until warm and spices are mixed all the way in.

3. Transfer to a small gravy dish or mason jar for serving

4. Proceed to douse your pancakes in the syrup and then devour!