The first day of autumn isn’t for a few weeks, but if Starbucks is selling their pumpkin spice lattes, than I declare it to be fall. Also, the enormous pile of apples in my kitchen declares it to be fall. The last few years I’ve been just swimming in apples from my parents’ trees and a girl can only make/eat so much applesauce, regardless of how delicious hot, fresh apple sauce tastes.
My favorite (only) local vegan restaurant has baked pancakes, which I always feel silly ordering because they’re basically just pancake batter baked in a muffin tin. But man are they delicious, like a pancake-muffin hybrid. After trying it out at home, I realized that pancakes that way is actually even easier than cooking them on a griddle, so I have no excuse for ordering those pancakes (and really, who would want to when they have a killer vegan BLT on the menu?).
To make these pancakes even more crave-worthy and to use up some of my apples, I made a quick caramel-y filling. It can be whipped up while the pancake batter takes a quick rest and tastes so freaking good. I popped the extras in the freezer to have for quick, healthy breakfasts during the workweek. If you’re wrestling with kids in the morning, I just know these would be live savers. They’re delicious as-is, but I wouldn’t argue with a little powdered sugar or honey drizzled on top, either.
The muffin wells will be VERY full and will overflow slightly when cooking. It will look like it’s a mess, but as you can see in the photos they actually stop spreading pretty early in the baking process and come out of the pan easily.
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