Let me let you in on a little cooking embarrasment of mine…I used to be awful at making pancakes.
Awful.
It was a running joke among us that I could cook just about anything, but don’t ask me to make pancakes. In fact, my husband, who never cooks, would make them on occasion just so we could have them without ordering out. It wasn’t until a few years ago that I mastered the art of pancakes and I am so excited to share the final product with these Caramel Apple Whole Wheat Pancakes. They are the perfect fluffy consistency, topped with an absolutely amazing caramel apple topping inspired by our recent trip to the Carver’s Apple Orchard in Cosby, TN. I am not quite sure how they made their addicting sauteed apple side dish, but I knew that after making this vegan DULCE DE LECHE sauce, I could probably use a similar technique and then they would be dairy free. The final verdict went something like this:
“Oh my… someone needs to back me away from this bowl until I can get the pancakes together or I may eat them all right now.”
They are seriously THAT good and practically cook themselves. Just throw everything in a pan and walk away for a while. Make sure to enjoy the amazing smell of caramel apples cooking in your kitchen while you wait ;)
Now if you are in the #pancakestruggle camp like me, no worries. I totally understand so I put a cheat sheet together for you. Check out these 8 simple steps for flawless fluffy pancakes:
Click HERE for a printable copy
With much love from my table to yours,
xoxo, Tiffany
Caramel Apple Whole Wheat Pancakes
Must try buttermilk whole wheat pancakes topped with a creamy dairy free caramel apple sauce...perfect for fall! No refined sugar and packed with fiber, healthy nutrients and most of all, flavor!
Ingredients
Caramel Apples
- 3 medium apples
- 1 15oz can coconut milk
- 1/2 cup honey
- 1/4 tsp salt
- 2 tsps vanilla extract
Whole Wheat Pancakes
- 2 cups whole wheat flour I used Bob's Red Mill
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 4 tsp butter or coconut oil melted
- 3 tbsp honey
- 2 large eggs
- 1.5 cups buttermilk *see note for dairy free option
Instructions
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Bring coconut milk, honey, salt and vanilla extract to a boil. Peel, core and slice apples. Add to coconut milk mixture, bring back to a boil and then reduce to a simmer. Cook, uncovered for 50 min, or until liquid has reduced and started to thicken. Turn off heat and let sit for 10 min and the mixture will thicken to a perfect topping consistency. While they are cooking, make pancakes!
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Mix dry ingredients together; set aside. In a microwave safe bowl, melt butter or coconut oil, then stir in honey while the oil is still warm. Whisk in eggs. Pour butter mixture into flour, then add buttermilk. Mix just until combined, trying not to overmix. The consistency should be thick, but still able to stir comfortably. Heat a cast-iron skillet or non-stick skillet over medium heat. Add a 1/4 tsp of oil or lightly spray the pan before adding 1/4 cup pancake mix per pancake for small cakes and 1/2 cup for medium sized cakes. Cook for approx 2 min or until bubbles rise and bottom is set. Flip and cook for another minute. Top with caramel apples and maple syrup if desired. Enjoy!!
Recipe Notes
*If cooking in a cast iron skillet, the pancakes may look burnt in some spots where you have used oil but should still taste perfectly fine.
*For a dairy free milk option, use 1.5 cups almond milk and add 3 tbsp vinegar to the milk. Let sit for 5 min and then use as you would buttermilk.
LOVE PINTEREST? ME TOO! LET’S BE FRIENDS SO YOU CAN SEE MY YUMMY RECIPES :)
WANT TO MAKE THIS LATER? PIN A PICTURE BELOW TO SAVE TO YOUR BREAKFAST, FALL RECIPES OR PANCAKES PINTEREST BOARD ;)
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