These gluten-free apple teff pancakes topped with homemade date caramel syrup are a delicious way to treat yourself, welcome autumn, and enjoy a refined-sugar-free breakfast.
Autumn is the perfect season to get back into a nourishing routine, and a wholesome breakfast sets the tone for the day. These apple teff pancakes are packed with whole-grain fiber and fresh, minced apple. A drizzle of date caramel makes them taste like dessert for breakfast—without the added refined sugar.
The pancakes are naturally gluten-free and can be made oil-free if you substitute water, aquafaba, or applesauce for the oil. Use Maskal teff flour (ivory or brown) for the best texture and whole-grain nutrition. The date caramel syrup is easy to make and adds a rich, caramel-like sweetness without refined sugar.
Other Ways to Use Date Caramel
- Add a spoonful to your tea or coffee
- Drizzle over morning oatmeal
- Stir into banana nice cream for extra richness
More Vegan Teff Flour Recipes
- Gluten Free Vegan Teff Brownies
- Gluten-Free Chai-Spiced Teff Waffles
- Vanilla Gluten-free Vegan Pizzelles
- Teff Chocolate Chip Cookies with Pecans
- Vegan Teff Gingerbread
- Vegan Pumpkin Pie with a Teff Flour Pecan Crust
- Vegan Gluten-free Teff Crepes
- Gluten-Free Vegan Teff Oat Rolls
Gluten-free Apple Teff Pancakes with Homemade Date Caramel Syrup
Kathy Hester
Pin Recipe
Ingredients
Date Caramel Syrup Ingredients:
- 1 cup chopped dates
- 1 1/2 cups water more if needed
- 2 teaspoons vanilla
Wet Ingredients:
- 1 cup unsweetened nondairy milk
- 2 tablespoons ground flax mixed with 1/4 cup warm water
- 1 tablespoon mild oil optional; use water, aquafaba, or applesauce to make oil-free
- 2 tablespoons date caramel syrup or maple syrup
- 1 teaspoon vanilla extract
- 1 cup peeled and minced fresh apple
Dry Ingredients:
- 1 cup Maskal Ivory Teff Flour or brown teff flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
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Make the date caramel syrup: combine the chopped dates and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes until the dates are soft.
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Carefully transfer the hot dates and liquid to a blender, add the vanilla, and blend until smooth. If the syrup is too thick, add extra water 1/4 cup at a time to reach your desired consistency.
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Prepare the wet pancake mixture: in a bowl, whisk together the nondairy milk, ground flax mixed with 1/4 cup warm water, oil (if using), 2 tablespoons date caramel or maple syrup, and 1 teaspoon vanilla. Stir in the minced apple.
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Combine dry ingredients: in a separate bowl, mix the teff flour, baking powder, cinnamon, and salt.
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Heat a nonstick skillet over medium. Add the wet ingredients to the dry and stir until combined. The batter will be thick; thin it with water, a tablespoon at a time, if needed.
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Cook the pancakes: scoop a heaping 1/4 cup of batter onto the skillet and spread into a thick circle. Cook until the edges look dry, flip, and cook until browned on the other side. Repeat with remaining batter.
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Serve warm topped with date caramel syrup or maple syrup.
Nutrition