Vegan Caramel Apple Pancakes
Prepared in 30 minutes and made with wholesome ingredients, these pancakes are vegan, gluten-free, refined sugar-free, oil-free, and nut-free.
- 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.