Vegan pancakes with salted caramel recipe

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  • Dairy-free
  • Gluten-free
  • Vegan
  • Vegetarian

serves:

2

Skill:

easy

Prep:

10 min

Cooking:

12 min

These vegan pancakes with salted caramel have been made with oats, almond milk and bananas to give them a delicious texture without the need for eggs or milk. The salted caramel topping is perfect if you have a sweet tooth – and, for added indulgence, don’t forget to dust with cocoa nibs.

Ingredients

  • For the batter:
  • 100g ground oats (grind oats in blender leaving some texture)
  • 
1 tsp nutmeg
  • 
2 tsp cinnamon
  • 2 tbsp coconut sugar
  • 1/2 tsp xanthan gum if sensitive substitute (1 tbsp ground flax mixed with 1 tbsp water)
  • 1 tsp baking powder
  • 2 ripe bananas
  • 100 ml almond or other nut milk
  • 2 tbsp oil, plus extra for frying
  • Fruit (optional)
  • For the salted caramel:
  •  
1 can of coconut milk
  • 2 tbsp coconut sugar

  • Pinch of salt

Method

  • For the batter:  Melt 2 tbsp of oil on the hob or in a microwave until melted. Add the other batter ingredients and mix until smooth.

  • Heat a little bit of coconut oil in a frying pan and spoon 1-2tbsp of pancake mix into the pan. Smooth into a circle with the back of your spoon. 
Fry for 2-3mins on either side, or until they have small air holes and have started to colour. 
Repeat for the rest of the batter.

  • For the salted caramel: Open coconut milk can and add to pan, before stirring in the coconut sugar and salt. 
Boil down for 7- 8 min.

  • Stack your pancakes on top of each other, adding your salted caramel sauce and other toppings. These could include slices of fruit, as shown – along with a dusting grated cacao nibs.

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