Salted Caramel Pancakes
Servings: 1
Ingredients
- 1 tsp pure vanilla extract
- 1 1/2 tsp white or apple cider vinegar
- pinch stevia or 1 1/2 tbsp pure maple syrup
- 1/3 cup Silk Caramel Nutchello or sub milk of choice – Increase this by 2 tbsp if using stevia instead of maple syrup
- If you can’t find Nutchello add 1/4 tsp natural caramel extract
- 1 tbsp oil OR additional milk of choice
- 1/2 cup spelt white, or Arrowhead Mills gf flour
- 3 tbsp rolled or quick oats
- scant 1/4 tsp salt
- 1 tsp baking powder
Instructions
- Whisk liquid ingredients in a bowl. Let sit at least 10 minutes. In a separate bowl, stir together remaining ingredients. Add all ingredients together to form a batter. If batter is too thin, add a little extra flour until you get a pancake-esque batter. For fluffy results, refrigerate batter 10-15 minutes. Grease a skillet, and place it over medium heat. Once skillet is hot, drop on small ladles of batter. When edges begin to look dry, flip with a spatula. Cook 1 additional minute, then remove. To prevent sticking, it’s a good idea to re-grease the pan after each set of pancakes. Leftovers can be frozen if desired. View Nutrition Facts