GINGER PANCAKES, SPICED APPLES & GINGER CARAMEL SAUCE

GINGER PANCAKES, SPICED APPLES & GINGER CARAMEL SAUCE

Serves: 2-3
Prep Time: 20 minutes
Cook Time: 15 minutes
Ready In: 35 minutes
Accommodates: PHASE 1


These are one of my most favorite pancakes and are perfect year-round but particularly accent a beautiful fall morning. They are wonderfully paired with the tender cooked apples and warm creamy ginger caramel sauce. Altogether, it makes for a delightful breakfast.

INGREDIENTS

Creamy Ginger Sauce:

• 1/3 cup honey
• 2 Tbsp almond butter
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp sea salt

Cinnamon Apples:

• 1 Tbsp coconut oil
• 2 honeycrisp apples, peeled, cored and cut into 1/4 inch slices
• 1 Tbsp honey
• 1/2 tsp cinnamon

Pancakes:

• 4 eggs
• 1 1/2 Tbsp coconut oil, melted
• 3 Tbsp coconut sugar
• 3 Tbsp coconut flour
• 1 tsp ginger
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp baking soda
• 1/8 tsp salt

DIRECTIONS

1. For the ginger caramel sauce: Place honey in a small saucepan over medium-high heat. Once simmering continue to cook for 1 minute, honey will be fragrant. Immediately remove from heat and whisk in remaining caramel sauce ingredients. Set aside.
2. For the apples: In a medium-sized pan melt the oil over medium-high heat. Add in the apples, honey and cinnamon. Saute 5-6 minutes or until apples are cooked to desired tenderness.
3. For the pancakes: Preheat griddle to 275 degrees. Whisk the eggs together in a medium sized glass bowl. Add in the coconut oil, sugar and flour. Whisk until smooth. Add the spices and baking soda, whisk until incorporated. Pour 1/4 cup of batter onto preheated griddle. Cook for 4-5 minutes on the first side. Flip and cook another 2 minutes on the other side.

Makes 6 mid-sized pancakes
​