The following post was originally featured on Purely Twins and written by Lori Morris and Michelle Corso| who are part of POPSUGAR Select Fitness.
We both love apples. We both love pancakes. So naturally we needed apple pie pancakes! And do you know what the perfect match to apple pie is? Caramel! Today we are making a mock version of sugar-rich caramel sauce by using dates as the sweetness and full-fat canned coconut milk to help provide the creamy richness to the caramel sauce.
This pancake batter is on the thick side so it is not your average thin silver dollar pancakes. Making vegan pancakes definitely is a hard recipe for us to perfect. We love our gluten-free vegan pancakes in our Purely Classic Cookbook but we wanted one a little more light and fluffy. Well as light and fluffy as you can get without an egg of course. And we found having the batter be more thick helps give the texture we are looking for in pancakes.
We made these pancakes about five times (we lost count) and each time we tweaked one thing. We wanted a recipe for you that was easy to make and was grain and egg free. Grab your ingredient and let’s make pancakes!
To learn more about this recipe| check out Lori and Michelle’s blog.
In place of the coconut milk you can use any milk or milk alternative you prefer. If you do not have arrowroot you can use tapioca or potato starch.