Caramel chocolate pancakes

Caramel chocolate pancakes

These caramel chocolate pancakes are a delicious dessert and/or breakfast on weekends. They are vegan, gluten-free, can be made refined sugar-free, and nut-free.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Servings: 6 pancakes

Ingredients

Dry ingredients:

·         1 cup oats ground (90 g) (*see recipe notes)

·         1/2 cup white rice flour (80 g)

·         3 tbsp cacao powder

·         2 tbsp coconut sugar (or brown sugar)

·         1 tbsp ground chia seeds (or flax seeds)

·         1/2 tsp baking powder

·         1/4 tsp baking soda

Wet ingredients:

·         220-230 ml plant-based milk (a little bit less than a cup)

·         1 small banana (80 g) (*see recipe notes)

·         1 tbsp blackstrap molasses (optional)

·         1 tbsp lemon juice or lime juice

·         coconut oil (for frying)

Caramel filling:

·         3 tbsp maple syrup (or agave syrup)

·         1/4 cup sunflower seed butter or nut butter of choice (*see recipe notes)

·         1 tbsp cacao butter (melted)

Instructions

Caramel

1.            Put all "caramel filling" ingredients into a small bowl and stir with a whisk.

2.    Line a sheet pan with parchment paper and spoon about 1 heaped tbsp onto the paper. Use the back of the spoon to spread it out into a round disc about 7-8 cm in diameter (see photo above in the text). Make 6 discs in total.

3.    Put the pan into the freezer for about 20 minutes.

Pancakes

1.            Meanwhile, put all dry pancake ingredients into a bowl and stir with a whisk.

2.    Process all wet pancake ingredients (except the oil) in a blender.

3.    Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to combine. Let the batter rest for a few minutes.

4.    Once the caramel discs are firm, you can start making the pancakes: Preheat a skillet to low-medium heat and add a little bit of oil (or you can use cooking spray).

5.    Pour about 1 1/2 heaped tbsp of the pancake batter into the skillet, spread it and place 1 frozen caramel disc into the center of the batter. Add more batter (approx. 1 tbsp) to cover the caramel.

6.    Put a lid on the skillet and cook the pancake for approximately 3 minutes. The lid is important, otherwise, the pancake won't cook properly because of the frozen caramel disc! Flip the pancake and cook if from the other side for a further 1-2 minutes. Continue with the remaining pancake batter. (Tip: By using two skillets at the same time you'll save time).

7.    Enjoy with banana slices and a chocolate sauce!

Notes       

·         You can use 80 g of applesauce instead of the banana.

·         You can use regular oats or gluten-free oats. To make oat flour, simply process the oats in a blender or in an electric coffee/spice grinder.

·         Any nut butter like almond butter, cashew butter, peanut butter will work

Source  https://elavegan.com

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