Crispy Pulled Pork and Caramelized Apples Pancake Stack

Crispy Pulled Pork and Caramelized Apples Pancake Stack is a gluten free, dairy free, paleolithic, and primal morn meal. One portion of this dish contains about 31g of protein, 37g of fat, and a total of 702 calories. This recipe serves 1 and costs $2.87 per serving. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of maple syrup, pork, coconut oil, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 16 foodies and cooks. It is brought to you by The Healthy Foodie. With a spoonacular score of 60%, this dish is pretty good. If you like this recipe, you might also like recipes such as Pulled Pork Waffle Stack with Bourbon Maple Syrup, finnish pancake with caramelized apples , and Chipotle Pumpkin Soup with Crispy Chorizo + Caramelized Apples.

Servings: 1

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine all ingredients for the pancakes in a small food processor and blend until very well combined.Let the batter sit for a few minutes to give the coconut flour a chance to thicken.Meawhile, add some coconut oil to a large skillet and heat over medium-high heat.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.Very, VERY delicately flip the pancakes and continue cooking until golden on both sides.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.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. 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. Drizzle with maple syrup to taste.

 

Step by step:

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.Meawhile, add some coconut oil to a large skillet and heat over medium-high heat.When pan is hot enough, slowly pour about ¼ of a cup of batter per pancake.

3. 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.Very, VERY delicately flip the pancakes and continue cooking until golden on both sides.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.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.

4. Remove from pan and reserve. In the same pan, add the pork and cook until nice and crispy; reserve. 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.

5. Drizzle with maple syrup to taste.

Nutrition Information:

covered percent of daily need