This was part of my Plantlab Coursework, but I added the Caramel Apples and tweaked the pancake mixture a little. I am not sure if it was the orange juice, but these were voted by the kids as the best pancakes I have made so far. I was also happy with the caramel apples as this was a bit of a trial. Most caramel is loaded with butter or vegan versions seems to have a lot of coconut oil and I wanted to make a lighter and healthier version.
This was a huge success and tonight we had dessert before dinner which Archie and Rissie thought was the best thing ever!
Apart from the fruit, I get most of my ingredients from my amazing little local health store Tenterfield Health. If in the area, make sure you pop in and say hi to Bec and if you are looking for something, they can usually get it in for you!
Orange & Apple Caramel Pancakes
2 green apples, peeled, cored and diced
1 teaspoon olive oil
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
2 tablespoon brown sugar
3 tablespoon orange juice
Pinch of sea salt
In a saucepan heat the oil, when it is hot, add the apples and toss to coat.
Add the spices, brown sugar and salt and stir to combine.
Cook until the apples begin to release their juice and being to get a little sticky.
Add the orange juice and reduce heat to a gentle simmer.
Simmer until the apples are soft and sauce has thickened.
1 cup plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
Pinch sea salt
1 cup fresh orange juice
Orange zest from one orange
1 teaspoon vanilla essence
1 tablespoon maple syrup
2 tablespoons olive oil
In a medium bowl, mix together the flour, baking soda, baking powder, and sea salt.
In a blender, blend the orange juice, orange zest, vanilla, maple syrup, and olive oil into a smooth liquid.
Add the blended juice mixture to the dry ingredients and whisk together until just combined.
Heat the pan and ensure that is greased with olive oil.
For each pancake, drop about 1/4 cup of batter into the pan.
Cook until bubbles form and begin to burst on the top, then flip and cook until golden brown and cooked through.
To serve, top with caramel apple mixture and drizzle with maple syrup.