Healthy Apple Caramel Pancakes (GF & DF)
Cook time
Total time
Serves: 2
  • Gluten Free Apple Pancakes:
  • ⅔ cup all purpose gluten free flour
  • heaping ⅛ tsp xanthan gum
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • 1 tablespoon coconut palm sugar
  • ¼ cup unsweetened almond milk
  • 1 egg
  • 2 tablespoons apple sauce
  • 1 tablespoon olive oil
  • Sautéed Apples:
  • 1 large apple, sliced thinly (of your favourite variety, I used BC Tree Fruits Gala!)
  • 1 teaspoon olive oil
  • ½ tablespoon pure maple syurp
  • ½ teaspoon cinnamon
  • ¼ cup water
  • Caramel Sauce:
  • 1 tablespoon pure maple syrup
  • 2 tablespoons full-fat canned coconut milk
  • ¼ tsp pure vanilla extract
  • ¼ teaspoon tapioca starch
  • pinch sea salt
  1. Begin by preparing the sautéed apples. Heat a large pan over medium/high heat and add in the olive oil to warm.
  2. Add in the sliced apples, cinnamon and pure maple syrup.
  3. Sauté the apples in the pan for 6-8 minutes adding water periodically, about 1 tablespoon at a time, t o deglaze the pan and prevent the apples from sticking.
  4. Once the apples are softened and browned, remove from the pan and place in a covered dish to keep warm.
  5. Next, prepare the pancakes. Add all of the dry ingredients to a large bowl and whisk until well combined.
  6. In another smaller bowl whisk together the wet ingredients and add the wet mixture to the dry.
  7. Fold the mixture until it is well combined and you have a smooth, slightly runny pancake batter.
  8. Heat a griddle or large non-stick pan over medium heat and add in the pancake batter, creating 4" diameter round pancakes. Cook each pancake for 1-2 minutes per side, then flip and cook another 1-2 minutes. Repeat to make 6-8 pancakes total.
  9. Place the pancakes in a warming dish or try to keep warm and prepare the caramel sauce.
  10. Whisk together the tapioca starch with the coconut milk in a small bowl until the tapioca is completely dissolved.
  11. Add in the maple syrup, vanilla, and salt, and stir again.
  12. Heat a small pan over low heat and add in the mixture.
  13. Cook in the pan until the mixture starts bubbling and thickens, transfer to a bowl.
  14. Assemble your pancake stacks. Between two plates divide the pancakes and the sautéed apples, layering the pancakes with the sautéed apples.
  15. Finish by drizzling ½ of the caramel sauce over each stack of pancakes.
  16. Enjoy!
Recipe by Nutrition in the Kitch at