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!
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!
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!!
*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.