I just have to start this out by saying that when your brother proclaims that this Salted Caramel Pancake Skillet is one of your top 5 creations of all time, you don’t take that lightly. He finished off an entire batch himself in approximately 10 minutes and that also might be a record. Did I mention that he’s not even a sweets kind person? That’s when you know. He’s even asked me multiple times since to remake this pancake skillet for him, and I will take that as the best kind of sign.
I’m going to sound crazy when I say that the idea for this Salted Caramel Pancake Skillet came to me in a dream, but it’s true. Do I remember the actual dream itself? No. No, I do not. Do I remember waking up and just hearing the words “Salted Caramel Pancake Skillet” ringing profusely in my head? Yes. Yes, I do. When a dream like that comes to you, that’s also not something to take lightly. That’s magic. You bet your butt that I got to work and made it happen. Having Bob’s Red Mill Almond Flour on hand made that possible. Their gluten-free, grain-free, and paleo flours have been singlehandedly getting me through quarantine baking. It’s what got me to make this Salted Caramel Pancake Skillet and my life, and clearly my brother’s sweet tooth, has forever been changed because of it.
Ingredients
- For the salted caramel
1/2 cup 1/2 almond milk
1/4 tsp 1/4 salt
1/4 cup 1/4 honey (can sub maple syrup)
1 tbsp 1 almond butter
- For the batter
2 2 eggs
1/4 cup 1/4 maple syrup (can sub honey)
1 tsp 1 vanilla extract
1/2 tsp 1/2 baking soda
1 cup 1 almond flour
pinch of salt
Directions
- In a bowl, throughly combine your batter ingredients, starting by whisking the wet and adding in the dry.
- For the caramel, start by bringing the milk and salt to a simmer in a saucepan.
- Then, add in your maple syrup, bringing up the heat. Once it starts to boil, whisk in the almond butter and boil until a caramel starts to form.
- Pour your batter in a well-greased or non-stick baking dish or skillet.
- Spoon the caramel over the batter and swirl with either a toothpick or a knife.
- Bake at 350 for approx. 15-18 minutes depending on your oven.
