Chocolate Pancakes with Caramel and Peanut Butter Sauce
Time: 20 minutes | Serve: 2
Dairy Free / Vegetarian
1 cup wholemeal spelt flour
1 cup unsweetened almond milk
3 medjool dates, pitted
3 tbsp raw cacao powder
1 very ripe banana
1/3 cup coconut milk
2 tbsp Mayver’s Peanut Butter
3 medjool dates
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.
This delicious vegan recipe is by Rebecca Young