Spiced Apple Cheesecake Pancakes

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I dream about these pancakes….

Why? They are what I consider to be the perfect “splurge” breakfast but are still paleo and dairy free! HOW?! By subbing in some sneaky ingredients (hello, Lakanto sweetener) and using a delicious paleo pancake mix. I also have a weakness for cream cheese frosting so these are my favorite breakfast!

Here’s what you’ll need:

  • 1 cup paleo pancake mix (should serve about 2)

  • 1 Tbsp coconut oil

  • 1 apple, cored and diced 

  • 1/4 cup raw walnuts 

  • 1 Tbsp coconut oil 

  • 1/2 Tbsp cinnamon

  • 2 Tbsp lakanto maple-flavored syrup 

  • 1/4 cup Kite Hill plain cream cheese 

  • 2 Tbsp powdered lakanto sweetener

  • 1/2 tsp vanilla bean paste

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Here’s how to make it:

Heat a medium skillet over medium heat. Coat the pan with 1 Tbsp coconut oil, and prepare pancakes according to directions. Using a 1/4 measuring cup, scoop pancake mix onto skillet and flip once they are golden brown on first side. Cook remaining batter and set pancakes aside for later!

In a small skillet, heat up another Tbsp of coconut oil on low/medium heat. Add in diced apple and saute for five minutes. Add in lakanto syrup, cinnamon, and walnuts; continue to cook until apples are softened and sauce is bubbley. Meanwhile, prepare the cream cheese frosting by combining softened cream cheese, sweetener, and vanilla bean paste.

To assemble: lay down one pancake on a plate, slather with cream cheese frosting, and top with another pancake. Spread cream cheese topping on top again and scoop apples on top. Sprinkle with cinnamon and enjoy! Feel free to top with maple syrup if you really feel like TREATING YOSELF!

Annie Muske