Vegan Buttermilk Pancakes With Almond Butter Caramel

Ashley Madden

Vegan Buttermilk Pancakes With Almond Butter Caramel

These nutritious pancakes are made with whole-grain buckwheat, brown rice flour, banana, and chia seeds.

Serves: 4

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 dreamy new 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 ground 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 ground cinnamon
¼ teaspoon salt
1 medium, ripe banana
1 tablespoon chia seeds
½ teaspoon vanilla extract
Fresh fruit, for serving

What you do:

  1. For the almond butter caramel, drain dates and 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.
  2. For the pancakes, preheat oven to lowest temperature and line a baking pan with parchment paper and place in oven.
  3. In a medium bowl, mix milk with lemon juice and set aside for 5 minutes. Into a large bowl, add buckwheat flour, brown rice flour, arrowroot, baking powder, cinnamon, and salt, and mix to combine.
  4. Into 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.
  5. 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. 
  6. Serve pancakes with fresh fruit and almond butter caramel.
For more plant-based recipes like this, read:

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