Caramel Apple Protein Pancakes (Edit recipe)

These easy, dairy-free, egg-free, refined sugar-free protein pancakes taste just like a caramel apple. For meal prep, I make these on Sunday and have enough for the week to pop in the toaster for a quick weekday breakfast for the kids. You need to try these vegan pancakes slathered in homemade Salted Caramel Apple Butter. My 7-year-old likes to eats them like buttered toast & my 8-year-old prefers them with the homemade butter, cut into triangles + dipped in pure maple syrup. Either way, they’re delicious.

15 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	617
Fat:	23 g
Carbohydrates:	72 g
Protein:	27 g
Cholesterol:	0 g
Sodium:	1512 mg
Fiber:	5 g
Sugars:	21 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 4-8

Ingredients

1.75 cups Unsweetened Vanilla Almond Milk
2 Tbsp Apple Cider Vinegar
1.75 cups All Purpose Flour
0.5 cup Vanilla Protein Powder, I used a vegan protein powder
2 Tbsp Baking Powder
2 pinch Salt
2 tsp Primal Palate Apple Pie Spice
3 Tbsp Plant Based Butter, Melted (Plus more for greasing griddle)
0.25 cup Pure Maple Syrup
2 tsp Pure Vanilla Extract
2 whole Gala Apple, Peeled, cored and finely grated (yield should be 3/4 cup grated apple)

Salted Caramel Apple Butter

5 Tbsp Plant Based Butter, Softened at room temperature
1.5 Tbsp Pure Maple Syrup
0.25 tsp Primal Palate Apple Pie Spice
3 pinch Sea Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat electric, nonstick griddle to medium heat (between 300-325°).
Whisk to combine almond milk and vinegar in bowl; let sit 10 minutes.
Add flour, protein powder, baking powder, salt and apple pie spice to large bowl; whisk to combine. Add almond milk mixture, melted plant butter, maple syrup, vanilla and grated apple; stir to combine (do not over-mix).
Grease hot griddle with plant butter. Pour batter by 1/3-cupfuls onto hot griddle. Once bubbly , flip pancakes over to cook until golden, about 2-3 minutes per side. Remove to platter. Repeat with remaining batter. Makes 16 (4-5”) pancakes.
While pancakes are cooking, make the Salted Caramel Apple Butter. Add soft plant butter to small bowl, followed by maple syrup, apple pie spice and salt; stir to combine.

Notes

For meal prep, once pancakes are cool, place in a single layer in resealable, gallon-size freezer bags. Can freeze for up to 2 months (taking out a few pancakes at a time to defrost overnight in fridge to toast in the morning). Or, keep in refrigerator for 5 days and place pancakes in toaster in the morning. Slather with Salted Caramel Apple Butter (which can be covered and stored in fridge for up to 2 weeks). Dairy-free. Egg-free. Plant-based. Vegan. High protein. Refined sugar-free. Pro Tip: Use a microplane zester to grate apples into a fine pulp that resembles applesauce.