Vegan Dutch Apple Pancake with Almond Cream and Spiced Caramel Sauce

Allergens

Nuts (Almond) - Gluten (in some ingredients) - Dairy-Free - Egg-Free

Ingredients

• 2 cups all
• purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 cups almond milk
• 1/3 cup melted coconut oil
• 6 large apples, peeled and thinly sliced
• 1/4 cup vegan butter
• 1 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 cup almond flour
• 2 tbsp cornstarch
• 1 cup almond milk
• 1/4 cup maple syrup

Instructions

1. a. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Gradually add in the almond milk and melted coconut oil while stirring until well combined. b. In a separate pan, melt the vegan butter over medium heat. Add the sliced apples, brown sugar, cinnamon, and ginger. Cook for 5 7 minutes until the apples are softened but still hold their shape. Remove from heat and set aside. c. In a small saucepan, combine almond flour, cornstarch, almond milk, maple syrup, and a pinch of salt over low heat. Stir continuously until the mixture thickens into a smooth sauce. Set aside to cool slightly. d. Pour the apple mixture into a greased 9 inch round baking dish. Pour the batter over the apples, spreading evenly. Bake for 25 30 minutes until golden brown and a toothpick comes out clean when inserted in the center of the pancake. e. Remove from oven, let cool slightly, then drizzle the spiced caramel sauce over the top. Serve immediately, garnished with a dusting of cinnamon or a sprinkle of chopped nuts, if desired.

Chef’s Insight

Allow the almond cream sauce to cool slightly before adding it to the apples, as this will prevent it from becoming too runny when heated.

Notes

Be sure to use ripe, firm apples for the best texture and flavor. - For a more rustic appearance, you can leave the pancake edges uneven.