Vegan Caramelized Apple Pancakes

Gluten-Free Vegan Caramelized Apple Pancakes

Who else is ready for fall? The vibrant foliage, the sweater weather, the pumpkin spice everything? If the answer is a resounding yes, here’s a treat to fast-track you into the forthcoming fall season.

Gluten-Free Vegan Caramelized Apple Pancakes

Not only are these pancakes completely fall-worthy, they’re also vegan. This recipe uses the liquid from canned chickpeas (also called “aquafaba”), rather than eggs, to act as the binder and rising agent. It is truly magical to see how a legume-based liquid whips up to look exactly like egg whites!

While this recipe does add a couple extra steps to your pancake routine, it’s a great way to minimize kitchen waste by using this oft-tossed-out liquid. Plus for any food science nerds (hi!), it’s a pretty fun experiment to do.

So raise your forks with a hearty hello to fall!

Vegan Caramelized Apple Pancakes

  • 2 teaspoons coconut oil
  • 2 Granny Smith apples, peeled, cored, chopped
  • 2 teaspoons sugar
  • 3 Tablespoons coconut milk
  • pinch of salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon vanilla extract
  • 1 cup non-dairy milk (oat, soy, etc.)
  • 1 ½ teaspoons cider vinegar
  • ½ teaspoon vanilla extract
  • 1 ½ cups GF Flour Mix
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon xanthan gum
  • ¼ cup drained liquid from canned chickpeas
  • ¼ teaspoon cider vinegar
  • 2 Tablespoons sugar
  • 2 Tablespoons vegetable oil

Make the Caramelized Apples:

  1. Melt the coconut oil in a pan over medium heat. Add the apples and cook (stirring occasionally) until golden brown, about 8-10 minutes.
  2. Add in the sugar, coconut milk, salt, cinnamon and vanilla extract, and continue cooking until the liquid becomes slightly syrupy. Set aside.

Make the Pancakes:

  1. In a small bowl, whisk together the non-dairy milk, 1 ½ teaspoons cider vinegar and vanilla extract. Set aside.
  2. In a separate bowl, whisk together the GF Flour Mix, baking powder, salt, cinnamon and xanthan gum. Set aside.
  3. Pour the drained chickpea liquid into the bowl of an electric mixer along with the ¼ teaspoon cider vinegar. Beat on medium speed until the liquid starts to get frothy, then increase the speed to high. Continue beating on high until stiff, glossy white foam peaks are formed, about 5 minutes (you should be able to hold the bowl upside down without the mixture moving).
  4. Keep the beater running, and slowly pour the 2 tablespoons sugar into the foam. Beat for 1 minute. Gradually pour in the vegetable oil while the beater is still running, and beat the foam for another minute.
  5. Whisk together the non-dairy milk mixture and dry ingredients. Then carefully fold in the foam. The batter will start off very thick and then become more liquid with large air bubbles as the foam is incorporated.
  6. Ladle ¼ cup batter onto a hot griddle or pan over medium heat. Flip the pancake when the top begins to bubble and the bottom starts to golden, and remove from the heat when the other side is lightly browned.
  7. Top the pancake with a spoonful of caramelized apples and serve.

Serving Size: 1 serving (2 pancakes + apples)

Calories: 360
Total Fat: 13g
Saturated Fat: 6g
Cholesterol: 0mg
Sodium: 320mg
Total Carbohydrate: 67g
Dietary Fiber: 6g
Sugars: 20g
Protein: 2g

*nutrition facts are estimations

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