Preheat oven to 375 degrees, and prepare two baking sheets with foil. Rinse, core, and dice the apples, and roughly chop the peanuts. In a small mixing bowl, whisk together the caramel sauce and maple syrup. Set aside until ready to plate.

Lay bacon on prepared baking sheet, then place in oven. Cook for 10-12 minutes until it reaches desired crispness, and remove the pan from the oven. Turn the oven down to 200 degrees to provide a place for pancakes warm.

In a large mixing bowl, combine the pancake mix, vanilla extract, sugar, cinnamon, and 2 cups of water. Whisk together until there are no longer any lumps.

Heat a saute pan over medium heat, add ½ tsp. of olive oil, then add ¼ cup of batter. Cook for about 2-3 minutes per side until golden brown, placing finished pancakes on the second baking sheet in the 200 degree oven while you cook remaining batter.

While pancakes are cooking, heat another medium pan over medium heat. Add 1 tsp. of olive oil and diced apples. Cook apples for about 5 minutes until they begin to soften, then add the light brown sugar. Cook for an additional 3-4 minutes, making sure to evenly coat the apples with the brown sugar.

Place a stack of pancakes on a plate, then top off with some of the caramelized apples. Add 3 slices of bacon to the plate. Garnish pancakes with chopped peanuts, and a drizzle of caramel-maple syrup. Enjoy!