Vegan Buttermilk Pancakes with Salted Caramel Sauce

Indulge in fluffy vegan buttermilk pancakes topped with a decadent salted caramel sauce. These pancakes are easy to make and perfect for a cozy breakfast or brunch treat.

Ingredients:

• 1 cup almond milk
• 1 tablespoon apple cider vinegar
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons vegan butter, melted
• 1 teaspoon vanilla extract
• For Salted Caramel Sauce:
• 1/2 cup coconut cream
• 1/2 cup coconut sugar
• 1/4 teaspoon sea salt

Instructions:

In a small bowl, mix almond milk and apple cider vinegar

Let it sit for 5 minutes to curdle

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt

Add melted vegan butter and vanilla extract to the almond milk mixture

Pour the wet ingredients into the dry ingredients

Stir until just combined, being careful not to overmix; a few lumps are okay

Heat a non-stick skillet or griddle over medium heat

Lightly grease with vegan butter or oil

Pour 1/4 cup of batter onto the skillet for each pancake

Cook until bubbles form on the surface, then flip and cook until golden brown on the other side

Repeat with the remaining batter

For the Salted Caramel Sauce: In a saucepan, combine coconut cream and coconut sugar over medium heat

Stir until the sugar is dissolved and the mixture is smooth

Bring the mixture to a simmer and cook for 5-7 minutes, stirring frequently, until the sauce thickens

Remove from heat and stir in sea salt

Let the sauce cool slightly before serving

Serve pancakes topped with salted caramel sauce