Caramel is one of my favorite things, either on it's own or snuck into as many things as possible! Like these pumpkin pancakes, for example.
Have you guys ever had pumpkin and caramel together? It's AMAZING! I love the little swirls of caramel in these, they're super fun (and super tasty!) This recipe is pumpkin at its greatest! I dare you to try not to eat the whole batch all on your own.
Want to make them even MORE indulgent? Try drizzling some melted chocolate chips on top as well- I did that to a few of the pancakes pictured.
- 1 cup blanched almond flour, packed
- 1/2 cup tapioca or arrowroot starch
- 2 teaspoon baking powder
- 3 Tablespoons sugar (I used coconut palm)
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup oil + 1 Tbs (or melted butter, dairy or nondairy)
- 1/2 cup pumpkin puree
- 2 teaspoon cinnamon
- 1/4 cup butter (dairy or non)
- 1/2 cup sugar (Coconut palm or brown sugar )
- 1 Tablespoon cream OR the heavy cream from a can of thick coconut milk.
- pinch of salt
- In a large bowl, combine the ingredients for the pancakes. The batter will be kind of thick, but that's okay.
- In a small saucepan, mix together the butter, sugar, cream, and salt. Whisk together on medium heat until it thickens. Leave over low heat so it stays warm.
- Over medium/medium-low heat, scoop 3-4 spoonfuls of pancake batter into the skillet. You want the pancakes to be rather large so that the caramel drizzle "sits" nicely in the batter.
- Once you pour the batter into the skillet, carve out swirls in the pancake with a knife, spoon, or wooden popsicle stick, so that the batter separates a little. Drizzle the caramel in the swirls you've just made. The deeper the swirls are, the better the caramel will stay in.
- Flip the pancake after 1-2 minutes and cook on the other side until done. Repeat with the rest! You can also just pour caramel over the stack of pancakes, both options are equally delicious!