30-Minute Vegan Caramel Apple Pancakes
Fluffy vegan pancakes studded with fresh apple slices and drizzled with a rich almond butter caramel sauce. The chia seeds add protein and help bind the batter without eggs, while cinnamon brings warming spice. Perfect for weekend brunch or a special breakfast, these pancakes offer indulgent flavor with plant-based ingredients. The apple slices cook into the pancakes for bursts of sweetness, complemented by the nutty caramel drizzle and fresh toppings.
Ingredients
- ¾ cups all-purpose flour
- 1 tbsp chia seeds
- 1 tsp baking powder
- 1 tsp cinnamon
- 12 tbsp unsweetened almond milk
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil or sunflower oil
- 1 apple
- 3 ½ tbsp almond butter, warmed
- 1 tbsp maple syrup
- 1 pinch salt
- 2 tbsp vegan yoghurt(optional)
- extra maple syrup(optional)
- fresh pomegranate(optional)
- 2 tbsp flaked almonds(optional)
Instructions
- 1
Add all pancake ingredients to a small bowl and whisk to a smooth batter
- 2
Leave batter to rest for 5 minutes
- 3
Slice the apple and cut out the core
- 4
Make caramel sauce by warming almond butter in microwave for 10-20 seconds
- 5
Stir maple syrup and salt into warmed almond butter
- 6
Heat a little oil in a large frying pan over medium-high heat
- 7
Add 2 tbsp pancake batter and place an apple slice on top
- 8
Cover with 1 tbsp more batter
- 9
Cook for a couple of minutes until bubbling and golden
- 10
Flip using a large spatula and cook on the second side
- 11
Repeat to make 4 pancakes
- 12
Divide pancakes between 2 plates
- 13
Serve with vegan yoghurt, pomegranate and flaked almonds
- 14
Drizzle over the caramel sauce
Tips
Rest the batter for 5 minutes to let the chia seeds absorb liquid and help bind the pancakes without eggs
Warm the almond butter slightly before mixing with maple syrup for a smoother caramel sauce that drizzles easily
Cook over medium-high heat and wait for bubbles to form before flipping to ensure the pancakes are set and won't break apart
Good to Know
Refrigerate leftover pancakes up to 2 days, reheat in toaster or pan
Make batter night before, stir before cooking. Caramel sauce keeps 3 days refrigerated
Serve immediately while warm for best texture. Keep cooked pancakes warm in low oven if making large batch
Common Mistakes
Don't skip resting the batter to avoid dense pancakes
Use medium-high heat to avoid burning before pancakes cook through
Warm almond butter slightly to avoid thick, hard-to-drizzle caramel
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these pancakes gluten-free?
Yes, substitute plain flour with a gluten-free flour blend in equal amounts. Use a certified gluten-free blend for best results and celiac safety.
What if I don't have chia seeds?
Replace with ground flaxseed in equal amounts. Mix the flaxseed with 3 tablespoons water first and let it gel for 5 minutes before adding to the batter.
How long do leftover pancakes keep?
Store cooked pancakes in the refrigerator for up to 2 days. Reheat in a toaster, pan, or low oven until warmed through before serving.