Not sure what to have for breakfast in the morning? Now you do! Sounds like dessert, but don’t be fooled, this is a healthy Salted Caramel Swirl Pancake breakfast. This addicting breakfast is made with oat flour, which helps you feel full for longer, and JEM Organics Salted Caramel Almond Butter. Side note: Many people say this delicious nut butter tastes like cookie dough, YUM! In this recipe, by Jenny Chen, the salted caramel swirl mixture includes JEM Organics nut butter, Greek yogurt, cinnamon and brown sugar. It’s then quickly drizzled onto the pancake batter once on the pan. Now the flavor is infused into the pancake rather than just drizzled on top. Such a great trick to spice up pancakes. You now have a reason to look forward to a delicious breakfast. You’re welcome!
Salted Caramel Swirl Pancake Recipe by Jenny Chen (@jennysbreadbaby)
- 1 3/4 cup oat flour
- 1 Tbsp sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup milk or non-dairy milk
- 1 tsp vanilla extract
- 2 tsp apple cider vinegar or white vinegar (optional)
- 1 Tbsp canola oil
- 2 eggs
Salted Caramel Mixture
- 2 Tbsp JEM Organics Salted Caramel Almond Butter
- 1 Tbsp cinnamon
- 1 Tbsp brown sugar
- 1 Tbsp applesauce or Greek yogurt (optional)
- Combine oat flour, sugar, baking powder, cinnamon, and salt. Stir to combine.
- In a medium bowl, add milk, vanilla, apple cider vinegar, canola oil, and eggs. Whisk together.
- Slowly fold the wet ingredients into dry ingredients and mix until it just comes together.
- Let the batter sit for 5-7 minutes.
- Make the salted caramel mixture. This should be quite runny to make swirling easier. Transfer mixture into a squeeze bottle or a piping bag if you want more precision.
- Lightly spray a pan with cooking spray.
- Scoop the desired amount of pancake batter onto the pan (I eyeball about 1/3 cup of batter per pancake).
- Using a spoon or a filled squeeze bottle, swirl the salted caramel mixture onto the pancake, working from the outer edge first and swirling towards the center.
- Let the pancakes bubble before flipping. Cook until golden brown on both sides.
Notes: Makes about 6 medium sized pancakes