Caramel Apple Pancakes
These Caramel Apple Pancakes are a delicious and healthy twist on traditional pancakes, plus they’re totally vegan! For homemade, whole wheat pancakes, follow my recipe below, or if you’re looking for more convenience, it’s helpful to know that most boxed pancake mixes are vegan, too! Just be sure to read the ingredients when purchasing, but that way you have options for shortcuts, and then can still use my Cinnamon Apple and Caramel Sauce recipes for the caramel apple upgrade!
Embracing a plant-based lifestyle doesn’t mean sacrificing taste; rather, it’s an opportunity to explore innovative and nutritious alternatives. With this recipe, you can indulge in the comforting warmth of hearty pancakes while staying true to your dietary preferences and values. Whether you’re a dedicated vegan or simply seeking a flavorful twist on tradition, these pancakes offer a delightful way to enjoy the richness of plant-based ingredients.
Whole Wheat Flour: The foundation of these pancakes is whole wheat flour, which brings a nutty flavor and hearty texture to the table. Unlike refined flour, whole wheat flour retains all parts of the grain, including the bran and germ, which makes it richer in fiber, vitamins and minerals. This wholesome flour adds fluffiness to the pancakes while providing a slow-release source of energy, keeping you satisfied and fueled throughout your day.
Almond Milk: In place of traditional dairy milk, almond milk steps in to create a creamy batter. Almond milk is lower in calories and saturated fat compared to cow’s milk, and is a good source of vitamin E, which acts as an antioxidant, supporting skin health and protecting cells from damage.
Apples: The apples in this recipe are simmered with cinnamon and your choice of cornstarch or arrowroot powder to transform them into a delectable, gooey topping that perfectly complements these fluffy pancakes. From the apples you’re gaining the benefits of additional fiber, vitamin C and healthy carbs.
Dates: Dates are the secret ingredient in the caramel sauce, providing natural sweetness and a rich, truly caramel-like flavor. Dates are packed with fiber, potassium, magnesium and antioxidants. They’re also a concentrated source of natural sugars, providing a quick energy boost without the blood sugar spikes associated with processed sweets.
Vanilla Protein Powder: The vanilla protein powder is added to the caramel sauce to add even more creaminess and flavor to this delicious topping. Of course, protein powder also ups the overall protein content of the meal! When purchasing your protein powder, look for one that is made from plant-based ingredients, such as pea, rice, or hemp protein.
Baking Powder: A touch of baking powder assists these pancakes with their light, fluffy texture, helping them rise on the griddle. This leavening agent reacts with the acidic components in the batter, such as apple cider vinegar, to create air bubbles, resulting in light and airy pancakes. With baking powder, there’s no need for eggs in this recipe.
Organic Sugar: While these pancakes are naturally sweetened with caramelized apples and date-based caramel sauce, a touch of organic sugar in the batter enhances their flavor and aids in browning. Opting for organic sugar ensures that no refined sugars or harmful additives sneak into your breakfast.
Apple Cider Vinegar: Apple cider vinegar not only lends a tangy flavor to the batter but also plays a crucial role in activating the leavening agent and creating a buttermilk-like consistency. Additionally, apple cider vinegar has been touted for its potential health benefits, including aiding digestion and supporting weight loss.
Vanilla Extract: A splash of vanilla extract adds an aromatic flavor and enhances the sweetness of the caramelized apples and caramel sauce, tying all of the components together.
Cornstarch or Arrowroot Powder: These are mixed in with the apples on the stove to thicken the cinnamon apple topping. These starches absorb liquid and swell when heated, forming a gelatinous consistency that binds the sauce together.
Cinnamon: Cinnamon is a key ingredient in this recipe, used to create the cooked cinnamon apples, and I sprinkle some on top of the pancakes, as well, once everything is finished and being served! Cinnamon is so good for you; it’s rich in antioxidants and has been linked to improved blood sugar control and insulin sensitivity.
Salt: Adding just a little bit of salt to this recipe goes a long way. It brings out all of the flavors from the other ingredients and adds that extra “oomph”!
Ingredients
Pancake Ingredients
1 C almond milk (or any plant-based milk of your choice)
1 C whole wheat flour
1 T baking powder
1 tsp vanilla extract
1 T organic sugar
1 T apple cider vinegar
¼ tsp salt
Chopped walnuts or pecans (optional)
Cinnamon Apple Ingredients
1 apple, cored and sliced
2 T cornstarch or arrowroot powder
1 tsp cinnamon
1 C water
1 C pitted dates, soaked in warm water for about 15 minutes
Caramel Sauce Ingredients
½ C vanilla protein powder
½ C water
1 tsp vanilla extract
¼ tsp salt
Instructions
1. Make the caramel sauce by adding all ingredients to a blender and blending until smooth.
2. Make the cinnamon apples by first mixing the cornstarch or arrowroot powder with the cinnamon in a bowl. Then, coat the apple slices in the mixture. Add the apple slices to a saucepan with the water, stir gently. Cover and simmer on low heat until the water has evaporated and the apples are soft, about 10 minutes, stirring often.
3. While the apples are simmering, make the pancakes. In a large mixing bowl, whisk together the whole wheat flour, baking powder, sugar and salt. Then in a separate bowl, mix together the almond milk, apple cider vinegar, and vanilla extract. Let it sit for a few minutes to allow the vinegar to react with the almond milk, creating a buttermilk-like consistency.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Preheat a non-stick skillet or griddle over medium heat. If needed, lightly grease the pan with cooking spray or a small amount of oil. Pour ¼ C of the batter onto the preheated pan for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
6. Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown. Repeat until all the batter is used. Serve your pancakes with a scoop of the cinnamon apples, a drizzle of the caramel sauce, and the optional chopped walnuts or pecans. Add a drizzle of maple syrup as well if desired!
Stefanie is the founder of Life, Veganized, and a passionate vegan and animal advocate. She creates vegan recipes for all palates and resides in Los Angeles with her adorable puggle, Zeus.
