Apple-caramel pancakes
With the amount of pancake recipes I create, I think it's obvious that this is my favorite breakfast! I often take time to make pancakes on the weekends to make my mornings more special and different from weekday mornings.
This new recipe is breaking records!
I found that apple-caramel pancakes were ideal for cooking our beautiful apples in season! I know that many of you will pick a few too many apples and you won't necessarily know how to cook them all. So here is the ideal recipe!
Ingredients
For 4 pancakes
Crepes
- ½ cup applesauce without added sugar
- 1 cup oatmeal
- ¼ cup all-purpose flour
- 1 serving of Vegan Pro – Butterscotch
- 1 C. teaspoon baking soda
- ¾ cup unsweetened vanilla plant-based drink
- 1 C. teaspoon vanilla extract
- 1 pinch of salt
Caramel
- ¼ cup coconut cream
- 1 C. tablespoon of maple syrup
- 1 C. teaspoon vanilla extract
- 1 C. cornstarch
Preparation
Place all ingredients in a blender. The mixture should be liquid enough to pour into the pan.
Add 1 tbsp. of vegetable oil in a small bowl. Using a brush, spread a thin layer of oil in a small pan.
Heat the oil over medium heat. Pour ½ cup of the mixture into the pan and cook 5 minutes on each side. After the first pancake, lower the heat slightly.
Repeat the brush step between each crepe until there is no more mixture.
Caramel
Mix all the ingredients and pour into a small saucepan. Over medium-high heat, bring to a boil, making sure to stir constantly. Simmer for 3 minutes until the consistency resembles caramel. Pour over the pancakes before eating!
Optional : Garnish the pancakes with 2 sliced and cored apples and cook for a few minutes in the pan.
