Apple & Caramel Pancakes

30 minutes
September has already begun; the leaves are starting to change to a beautiful yellow and red decor, and obviously, this means fall's recipes are coming your way. If you have some fresh apple on hand, this pancakes recipe is a winner for a cozy Saturday morning! 

Apple & Caramel Pancakes

If you look at the number of pancake recipes I created, I think it's obvious that this is one of my favorite breakfast! I like to cook pancakes on weekends and switch from my weekly breakfast because it makes my mornings more specials and different.

This new recipe is breaking records!

I found that apple & caramel pancakes is the perfect way to cook our lovely in-season apples! I know that many of you are going to be picking many apples this year and you won't necessarily know how to cook them all. So here is an ideal recipe.

Ingredients (4 pancakes)
½ cup No sugar added applesauce
1 cup Oatmeal
¼ cup All-purpose flour
1 scoop Vegan Pro Butterscotch
1 tsp Baking powder
¾ cup Unsweetened vanilla plant-based milk
1 tsp Vanilla extract
A pinch of salt

¼ cup Coconut cream
1 tbsp Maple syrup
1 tsp Vanilla extract
1 tsp Cornstarch

Apple caramel pancakesMethod

1. Place all the ingredients in a blender. The mixture should be liquid enough to pour into the pan.

2. Put 1 tsp of vegetable oil in a small bowl. Using a brush, spread a thin layer of oil in a small skillet.

3. Heat the oil over medium heat. Put ½ cup of the mixture into the pan and cook for 5 minutes on each side. After the first pancake, lower the heat slightly.

4. Repeat the brush step between each pancake, and repeat until there's no batter left.

1. Mix all the ingredients together and put into a small saucepan. Over medium-high heat, bring to boil, make sure to stir constantly. Simmer for 3 minutes until the texture looks like caramel. Serve on the pancakes!

Optional: Garnish the pancakes with 2 sliced ​​and seeded apples, cooked for a few minutes in a pan.

By Katia Bricka
Writer at RAW Nutritional


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