These vegan caramel apple pancakes are perfect for a cozy autumn morning spent inside. Prepared in 30 minutes and made with wholesome ingredients, these pancakes are vegan, gluten-free, refined sugar-free, oil-free, and nut-free. With a decadent 3-ingredient vegan caramel sauce you’ll feel like you’re having dessert for breakfast.
I wanted to create a breakfast recipe that EVERYONE can enjoy. And with these caramel apple pancakes I think I’ve hit the jackpot. There’s no need to order any crazy ingredients or go hunting in specialty grocery stores to prepare these perfectly fluffy and wholesome caramel apple pancakes.
Apple Pie Spice
Before we get going on this recipe let’s just take a quick second to discuss something: apple pie spice. It’s pretty hard to come by in the grocery store unless you happen to be shopping for it during the autumn months. That being said, making your own spice blend is SUPER simple. Plus it tastes much better in my opinion. You can also customize it. Leave out a spice that perhaps you aren’t too fond of. Or substitute in another favorite that has the same flavor profiles as the others. So really quickly, let me just tell you how I make my apple pie spice blend.
- 2 tbsp cinnamon
- 3/4 tsp cardamon
- 3/4 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp allspice
Mix these all up together and store them in a small, airtight jar. Add this spice to coffee, oatmeal, quick breads, homemade applesauce…go crazy!
Now that you’ve got your apple pie spice let’s talk about actually making these incredibly easy and completely satisfying caramel apple pancakes. First you’ll need oat flour. If you’ve checked out my pumpkin pancakes you’ll know that I love using oat flour. It’s so easy (and cheap) to make at home and is gluten-free (just make sure that you purchase confirmed gluten-free oats). If you have rolled oats, you essentially have oat flour. Just dump the whole rolled oats into your food processor or blender and pulse until you have, well, a flour. Done! The rest of the ingredients are pretty self-explanatory which is totally what I was going for: Simple!
The only thing that I really want to stress about these pancakes is that, once all the ingredients have been combined, please make sure that you let the batter rest for at least 5-10 minutes. This is going to result in super fluffy, tender pancakes. Who wants flat, tough pancakes? Not me! So while the batter is resting make yourself some of my amazing 3-ingredient caramel sauce…
It was really important for me to up the sweetness factor of these pancakes without adding any cane sugar, coconut sugar, maple syrup or *gasp* artificial sweeteners. Enter the incredible date. Simply pull the pits from 8 dates, toss them into a small food processor, and pulse until they’re very well chopped. Next add in the coconut milk and a splash of vanilla. Process until it’s well combined and creamy. If it’s too think simply add in more coconut milk a little at a time until it’s pourable.
The caramel color from the dates and vanilla isn’t the only thing that looks authentically caramel about this sauce: it’s just as sweet and satisfying as the dairy-containing original! This caramel sauce pairs perfectly with the apple pancakes but it could easily be used to top your favorite vegan ice cream, chocolate cake, brownies, cheesecake…you name it! You can even eat it right off a spoon. I won’t judge.
Ingredient Health Benefits
Apple- vitamin C, soluble and insoluble fiber
Oats-vitamins A & B; calcium, magnesium, potassium, selenium, copper, zinc, iron, manganese; soluble and insoluble fiber; phytochemicals
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Vegan Caramel Apple Pancakes
- 1½ cups oat flour
- ½ tbsp baking powder
- ½ tsp apple pie seasoning
- 1⅓ cup plant-based mylk
- ½ cup applesauce
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 8 medjool dates, pitted soak in hot water for 5-10 minutes if hard
- 1 cup coconut milk can be either full or reduced-fat, from a can
- ½ tsp vanilla extract
- In a medium-sized bowl whisk together the oat flour, baking powder, and apple pie spice.
- Add the applesauce, plant-based mylk, vanilla, and apple cider vinegar.
- Mix until just combined. Do not over-mix. Allow to sit for 5-10 minutes to thicken.
- Heat a griddle or skillet with vegan butter. Cook ⅓ cup of batter on griddle or skillet for 3-4 minutes (or until bubbles pop) and flip, cooking additional 3-4 minutes on the other side. Repeat using all the pancake batter.
- In a small food processor, pulse pitted dates until well chopped.
- Add coconut milk and vanilla extract processing until smooth. Add more coconut milk, a little at a time, if caramel is too thick.
- Serve pancakes warm and topped with caramel sauce.