Chocolate Pancakes with Caramel and Peanut Butter Sauce
Chocolate Pancakes with Caramel and Peanut Butter Sauce
Time: 20 minutes | Serve: 2
Dairy Free / Vegetarian
Pancake Ingredients
1 cup wholemeal spelt flour
1 cup unsweetened almond milk
3 medjool dates, pitted
3 tbsp raw cacao powder
1 very ripe banana
Sauce Ingredients
1/3 cup coconut milk
2 tbsp Mayver’s Peanut Butter
3 medjool dates
Method
Blend the dates and the almond milk until they are well combined and there are no chunks.
In a mixing bowl, combine the flour with the cacao powder, date/almond milk from the blender and the banana. Mash the banana through the mixture with a fork.
In a non-stick frypan over medium heat, cook the pancakes for approx. 2 minutes either side.
Blend the sauce ingredients until smooth and creamy. Pour over pancakes when they’re ready.
Enjoy!
This delicious vegan recipe is by Rebecca Young
Jolene
Jolene enjoys writing, sharing and connecting with other like-minded women online – it also gives her the perfect excuse to ignore Mount-Washmore until it threatens to bury her family in an avalanche of Skylander T-shirts and Frozen Pyjama pants. (No one ever knows where the matching top is!) Likes: Reading, cooking, sketching, dancing (preferably with a Sav Blanc in one hand), social media, and sitting down on a toilet seat that one of her children hasn’t dripped, splashed or sprayed on. Dislikes: Writing pretentious crap about herself in online bio’s and refereeing arguments amongst her offspring.
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I want these chocolate pancakes for breakfast tomorrow! I’m saving this recipe to give it a try. Thanks.