Drizzles of sweet-salty almond butter caramel sauce over these hearty, gluten-free pancakes from The Plant-Based Cookbook will take your brunch to a new dreamy level. Serve with fresh berries, caramelized bananas, and a dusting of toasted coconut to take it up a notch further.
What you need:
For the almond butter caramel:
6 pitted Medjool dates, soaked in hot water for 30 minutes
½ cup almond butter
¼ teaspoon cinnamon
¼ teaspoon salt
¾ cup unsweetened vegan milk
For the buttermilk pancakes:
1¾ cups unsweetened vegan milk
1 tablespoon lemon juice
1 cup buckwheat flour
½ cup brown rice flour
1 tablespoon arrowroot starch
1 tablespoon baking powder
1¼ teaspoons cinnamon
¼ teaspoon salt
1 medium, ripe banana
1 tablespoon chia seeds
½ teaspoon vanilla extract
Fresh fruit, for serving
What you do:
- For the almond butter caramel, drain dates, discard soaking water. Into a high-speed blender, add dates, almond butter, cinnamon, salt, and milk and blend on high until smooth. Add more milk if needed, 1 tablespoon at a time, to reach desired consistency. Transfer to a jar or bowl and set aside.
- For the pancakes, preheat oven to lowest temperature and line a baking pan with parchment paper and place in oven.
- In a medium bowl, mix milk with lemon juice and set aside for 5 minutes.
- To a large bowl, add buckwheat flour, brown rice flour, arrowroot, baking powder, cinnamon, and salt and mix to combine.
- To a blender, add milk and vinegar mixture, banana, chia seeds, and vanilla and blend until smooth. Add blended mixture to dry ingredients and whisk until no lumps or dry spots remain.
- Warm a nonstick pan over medium heat. Once pan is hot, scoop out ½ cup of batter and pour onto pan. Cook for 2 to 4 minutes or until bubbles form across top of pancake and edges are dry. Flip and cook for another minute. Transfer cooked pancakes to baking sheet (in a single layer) in oven to keep warm. Repeat with remaining batter.
- Serve pancakes with fresh fruit and almond butter caramel.
Photo credit: Ashley Madden
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