Crispy Pulled Pork and Caramelized Apples Pancake Stack

I’m not gonna lie to you and tell you that these were a walk in the park to make.

They were simply the bitchiest, trickiest and most fragile pancakes I ever made.

In fact, I came this close to throwing the whole batch right out the window…

Wait, this sounds familiar… didn’t I say exactly that not too long ago?

Darn right I did! Remember that carrot cake?

Well, believe it or not, I made those pancakes AND that carrot cake on the very same day.

Yep! There must’ve been something in the air, that day. It’s almost like I was jinxed, or something!

But hey, just as was the case with the carrot cake, those pancakes turned out so freaking delicious that I could NOT not share the recipe with you. Or at least inspire you to make something similar…

Crispy Pork and Apple Pancakes | by Sonia! The Healthy Foodie

Because tricky or not, trust me, I WILL be making theses babies again, that’s for sure.

Although next time, I will try adding a third egg to the batter and perhaps decrease the apple juice by half.

The thing is, you see, these pancakes were nearly impossible to flip. Well, for a very impatient and extremely hungry individual such as myself anyway.

Normally, you want to cook pancakes over fairly high heat for a short amount of time. But not these guys. I had to have a lot of self-control and let them cook over medium-low heat for a fair bit amount of time (a LOT longer than I had patience for) in order to be able to flip them.

Crispy Pork and Apple Pancakes | by Sonia! The Healthy Foodie

So one tip to you, if you’re brave enough give them a go: cook them over fairly low heat, so they don’t burn, and give them time to cook all the way through before you even try and flip them. Also, make sure to keep your pancakes on the small side: the smaller the pancake, the easier it is to flip! So go no more than a quarter of a cup of batter per pancake.

Oh, and by all means, don’t you go make these when you are absolutely starving and have no patience whatsoever (as in right after your morning workout). You’ll only end up wanting to flip your pancakes when they’re not nearly done and mess them all up, like I did.

Once they have been flipped, though, you’re pretty much home free. You will be able to handle them without them falling apart on you. They will, however, always remain delicate and, as you can see, somewhat crumbly.

Crispy Pork and Apple Pancakes | by Sonia! The Healthy Foodie

But hey, once the stack is on your plate, I guess you don’t really mind if they do crumble and fall to pieces, do you?

Heck, use a spoon to eat them if you have to! You’re not gonna hurt my feelings… ;)

So long as they make it your mouth…

Trust me on this one, you’re not gonna regret this.  

Once these babies hit your taste buds, you’ll forget all about the nightmare they just put you through!

Crispy Pulled Pork and Caramelized Apples Pancake Stack

Yield: Serves 1 or 2

NF is for entire recipe*

Crispy Pulled Pork and Caramelized Apples Pancake Stack

INGREDIENTS

    For the pancakes
  • ¼ cup unsweetened applesauce
  • 2 whole eggs
  • ½ cup unsweetened apple juice
  • 3 tbsp coconut flour
  • ¼ tsp baking soda
  • ¼ tsp cream of tartar
  • Pinch Himalayan or unrefined sea salt
  • 1-2 tsp coconut oil, to cook the pancakes
  • For the garnish
  • 100g leftover pork stew, shredded (or any leftover braised/pulled pork)
  • ½ apple, cored, peeled and sliced (choose a cooking variety such as Gala, Fuji or Golden Delicious)
  • 1-2 tsp coconut oil, to fry the pork and apples
  • Maple syrup to taste

INSTRUCTIONS

    For the pancakes
  1. Combine all ingredients for the pancakes in a small food processor and blend until very well combined.
  2. Let the batter sit for a few minutes to give the coconut flour a chance to thicken.
  3. Meawhile, add some coconut oil to a large skillet and heat over medium-high heat.
  4. When pan is hot enough, slowly pour about ¼ of a cup of batter per pancake. Spread slightly, lower heat to medium-low and cook all the way through, until tops become sort of matte and dull looking and edges are nice and golden.
  5. Very, VERY delicately flip the pancakes and continue cooking until golden on both sides.
  6. If you have to work in several batches, place the cooked pancakes in a very low temp oven to keep them warm while you cook the remaining pancakes.
  7. While your pancakes are cooking, heat some coconut oil in a separate skillet over medium-high heat. When pan is hot enough, add the apple slices and cook until nice and caramelized on both sides. Remove from pan and reserve. In the same pan, add the pork and cook until nice and crispy; reserve.
  8. Assembly
  9. To assemble the pancakes, place one or two pancakes in a small plate, top with a few slices of apple, a pinch of crispy pork followed by another pancake or two. Continue building layers until you run out of ingredients. For a prettier look, finish with a few slices of apples and a few pieces of crispy pork.
  10. Drizzle with maple syrup to taste.

Notes

*Nutritional Information does not include Coconut Oil or Maple Syrup

http://thehealthyfoodie.com/crispy-pulled-pork-and-caramelized-apples-pancake-stack/

Crispy Pork and Apple Pancakes | by Sonia! The Healthy Foodie

Crispy Pork and Apple Pancakes | by Sonia! The Healthy Foodie

Crispy Pork and Apple Pancakes | by Sonia! The Healthy Foodie

Crispy Pork and Apple Pancakes | by Sonia! The Healthy Foodie

 

 

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Comments

  1. says

    Sonia, these pancakes are positively drool-worthy! I don’t know if it’s my French Canadian background (reveillon, etc.) but I just love the idea of pork with pancakes — and with a recipe this healthy, I can feel oh so good about it too ;-). Can’t believe there is only 3 Tbsp of coconut flour in these puppies – they look so well formed and ample. Not the picture of deprivation in the least ;o). Beautiful recipe sister.

    • says

      Aw, thank you so much Kelly! I think you have just created some sort of a connection in my brain between Christmas and these pancakes. I’ll have to put them on the menu for next Christmas morning. Have to. Cuz I know I’ll be craving them! :) (although I may have to use “pattes de cochon” instead of pulled pork… it’ll be even more Christmas-y that way!)

  2. says

    But…but….you put pork…and apples….with pancakes! And now my brain is broken. I would have never thought of that, and now I must have it! MUST. HAVE. IT. That photo of the syrup pouring onto the stack…wow, it almost brought a tear to my eye. Seriously awesome. You are my hero.

    • says

      HAHAHA! You’re too much Mellissa! THE BEST! Thank you so very very much. And I can’t believe you never thought of that! Pork and apples are a classic combo, and they go incredibly well with pancakes and maple syrup. Just like bacon and pancakes work so well, too! I do hope that you get to try this, and please, please, if you do, let me know what you think! Hopefully, it’ll send you straight to 7th heaven like it did me! :)

  3. says

    O I don’t mind them being crumbly at all Sonia! They look pretty fantastic to me and I love the idea of that applesauce in there… O dear, I am starting to drool all over my keyboard now, it looks so good!

  4. Danielle says

    Hello, I wanna try and make these. Can I use a different type of flour, like rice flour? Can not find coconut flour anywhere in the city I live. Cant wait to try!

    • says

      I’ve never worked with rice flower, Danielle, so I really couldn’t help you with that one, unfortunately. Can you not get the coconut flour online? It’s a purchase very well worth making if you ask me! :)

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