I love pancakes.
I’m most skeptical of two kinds of people in this world: cat people and waffle people (sorry mom). There are just some things that are undoubtedly better. I am an oatmeal girl more days than not, but would I eat pancakes for breakfast if I had the time every morning? You betcha. Because these fluffy little disks of dough are the crown gem of the sweet breakfast world. Now, sprinkle in fall flavors like toffee and maple to the mix and we have ourselves the best brekkie there ever was.
As much as a adore a fluffy, freshly made pancake, I’ve found myself straying away from the gluten-free variety. The pancakes I remember eating growing up were absolutely delicious and full of all the processed sugar and white flour. All the tasty stuff. But because my body comes to a screeching halt every time I put those things into it, I wanted to create pancakes that I could have and still feel great throughout my day.
My absolute favorite part of this recipe is the warm toffee sauce that you drizzle, or more accurately waterfall, over your freshly made pancakes. Is there anything better? To make your sauce, combine coconut milk, vanilla, coconut sugar, and butter in a pan over medium heat. Allow the mixture to come to a boil. Once you have a boil, keep simmering until the sauce achieves a golden caramel color. You can let this cool while you make your other pancake components, but I would recommend re-heating it as you’re ready to eat.
What’s better than butter? Maple whipped cream. If you have a sweet tooth like I do, you’ll be elated with this whipped cream toffee combo. This one is super easy. Place an 8-ounce coconut cream can in fridge for an hour or more to chill. Using only the solid top part of the coconut cream, whip it for about five minutes with a stand or hand mixer until it’s light and fluffy. Then, slowly add in the maple syrup, scraping down the bowl as necessary. Make sure you stick this in the fridge as you’re prepping your pancake batter so that it keeps its shape until it’s ready to serve.
Once you’ve finished putting together all your pancake toppings, it’s time to make some pancakes. In a saucepan over medium heat, pour in all of your wet ingredients (coconut oil, coconut sugar, vanilla, almond milk, and maple syrup) and stir until the mixture is well-combined and the coconut sugar has melted down. Set this aside to cool.
In a large bowl, whisk together the gluten-free flour, cinnamon, nutmeg, baking powder, and salt. Then, slowly pour the wet ingredient mixture into the bowl. Mix these two together until they’re just combined. Be careful not to overmix them or your pancakes will be tough. This is especially the case with gluten-free flour, which has the tendency to do so more than a white or wheat flour. There will still be lumps in your batter when you’re finished combining, but don’t worry they’ll dissolve naturally during the cooking process.
When your batter is all ready to go, prep your cooking surface with some oil. In a frying pan over medium heat, melt about 2 teaspoons of coconut oil. I love using coconut oil to prep pans for pancakes and all my other sweet baking recipes because it adds a toasted coconut aroma that you won’t get with butter or pan sprays.
With the frying pan prepped, use about ¼ cup of batter to make each pancake. Wait about 1 to 2 minutes until you see bubbles start to form around the sides of the pancake to flip them.
For serving, I love the satisfaction of seeing a mega stack of pancakes, but you can load up however many you like before adding the toffee sauce and maple whipped cream. These pancakes topped with toffee, maple whipped cream, and a little sprinkle of cinnamon is everything you need in a cozy fall breakfast.
Warm Toffee Vegan Pancakes with Maple Coconut Cream
Takes , Serves 12.
Maple Coconut Whipped Cream
- Preheat oven to 350°F and line one 9x13 inch baking pan with parchment paper.
- For Toffee Sauce: In a saucepan over medium heat, combine coconut milk, vanilla, cane sugar, and butter. Allow mixture to come to a boil and cook until it becomes a caramel color. Remove from heat and set aside. Re-heat to soften before serving.
- For Maple Coconut Whipped Cream:Place coconut cream can in fridge for about an hour to chill. Using only the solid top part of the coconut cream, whip for about 5 minutes with a mixer until light and fluffy. Slowly add maple syrup, scraping down the bowl as necessary. Refrigerate until ready for use.
- In a saucepan over medium heat, combine coconut oil, coconut sugar, vanilla, almond milk, and maple syrup until coconut oil is completely melted.
- Whisk together gluten free flour, cinnamon, nutmeg, baking powder, and salt in a large mixing bowl then slowly add in coconut oil mixture. Stir until ingredients are just combined.
- In a frying pan over medium heat, melt 2 teaspoons of coconut oil. Pour about ¼ cup of the pancake batter into the pan per pancake.
- Wait about 1-2 minutes until bubbles start to appear on the surface of the pancake to flip. Continue cooking for an additional 1-2 minutes until both sides are golden brown, then transfer to a plate to serve.
- Bake at 350°F for 20-25 minutes. Garnish with sea salt and let cool before enjoying.