Caramel Apple Pancakes


For the Pancakes

3 eggs

100ml/31⁄2 oz/scant 1⁄2 cup almond milk

1 tsp vanilla extract

50g/13⁄4oz/scant 1⁄2 cup coconut flour

50g/13⁄4oz/scant 1⁄2 cup tapioca flour

1 tsp baking powder 12 tsp bicarbonate of soda

1 tsp ground cinnamon

1 tbsp coconut oil or olive oil, plus extra for greasing

1 medium apple, thinly sliced


For the Caramel

2 tsp arrowroot

50g/13⁄4oz/1⁄4 cup xylitol or erythritol

150ml/5 oz/scant 2⁄3 cup coconut milk

1 tbsp unsalted butter or coconut oil


  1. To make the caramel, mix the arrowroot with 2 tablespoons of the milk to make a paste.
  2. Put the xylitol and the remaining milk in a saucepan over a medium-low heat and gradually heat it so that the xylitol dissolves.
  3. Add the butter or coconut oil, and bring to a gentle boil.
  4. Boil for 5 minutes or until the mixture begins to reduce and thicken slightly, stirring constantly.
  5. Pour in the arrowroot mixture and gently simmer for 1 minute to allow the mixture to thicken. Leave to cool. Store in the refrigerator for up to 1 week.
  6. Put the eggs into a blender or food processor and add the milk, vanilla, flours, baking powder, bicarbonate of soda and cinnamon, then whiz to form a thick batter.
  7. Heat the oil in a frying pan over a medium heat and add the apple.
  8. Cook gently for 2–3 minutes until the apple is softened. Leave to one side.
  9. Add a little more oil to the pan, if needed, for greasing.
  10. Spoon a few spoonfuls of the batter into the pan to make small pancakes, and cook for 2 minutes on each side until golden.
  11. Repeat with the remaining batter to make 6 pancakes. Serve the pancakes with the apple and drizzled with the caramel.
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