A delicious and comforting dessert or a decadent breakfast, perfect for serving a lot of people! Pancake batter infused with Kokada and apple pie spice, topped with chopped apples, baked in the oven, and topped with Kokada caramel.
whisk, wooden spoon, saucepan, 8x8 pan, parchment paper
WHAT YOU WILL NEED
Sheet Pan Pancake
1 1/2 cups almond milk
1/2 tablespoon apple cider vinegar
1 1/2 cups oat flour
1 1/2 tablespoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons Kokada Original
2 tablespoons vegan butter
1 tsp vanilla
1 medium apple, chopped into small chunks (about 1 heaping cup)
Apple slices for decorating top
Optional 1 teaspoon coconut sugar
1/4 cup coconut sugar
1/4 cup water
2 tablespoons butter
2 tablespoons Kokada Original
Make ‘buttermilk’ by combining the almond milk and apple cider vinegar. Set aside.
In a medium mixing bowl, combine the dry ingredients – oat flour, baking powder, cinnamon, and nutmeg. Whisk to get the clumps out.
Add Kokada, butter, and vanilla to the buttermilk mixture.
Add the wet ingredients to the dry and stir with a wooden spoon. Don’t overmix.
Add the chopped apples to the batter.
If the batter is thin, let it sit for 5 minutes to thicken up.
Pour into an 8×8 pan lined with parchment paper (or greased).
Decorate the top with additional apple slices and sprinkle the coconut sugar.
Bake for 20-23 minutes or until a toothpick comes out clean.
While it’s baking, make the caramel by combining coconut sugar and water in a small saucepan on the stove.
Cook on medium low and whisk frequently until the sugar dissolves and water begins to evaporate, about 5 minutes.
Add the butter and Kokada and whisk to combine.
Simmer on low for another 5 minutes, watch closely so it doesn’t burn.
Remove from heat and let it cool for a few minutes as it thickens.
Pour over the sheet pan pancake and enjoy!
THIS RECIPE CALLS FOR....
5 tablespoons of KOKADA Original
Don’t have any? First off, why not? And secondly let us help you!