Caramel Chocolate Pancakes

Caramel Chocolate Pancakes

These caramel chocolate pancakes are a delicious dessert and/or breakfast on the weekend. They are vegan, gluten-free, and can be made without refined sugar and nuts.

Ingredients

Dry ingredients:

• 1 cup (90 g) oats (*see recipe notes)
• 1/2 cup (80 g) white rice flour
• 3 tablespoons of cocoa powder
• 2 tablespoons coconut sugar (or brown sugar)
• 1 tablespoon ground chia seeds (or flaxseed)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking powder

Wet materials:

• 1 scant cup (225 ml) of plant-based milk
• 1 small (80 g) banana (*see recipe notes)
• 1 tablespoon of molasses (optional)
• 1 tablespoon of lemon juice or lemon juice
• coconut oil (for frying)

Caramel filling:

• 3 tablespoons (60 g) maple syrup (or agave syrup)
• 1/4 cup (60 g) sunflower seed oil or optional hazelnut oil (*see recipe notes)
• 1 tablespoon cocoa butter (melted)

Instructions

Caramel

1. Put all the “caramel filling” ingredients in a small bowl and mix with a whisk.
2. Place parchment paper on a tray and spoon about 1 tablespoon on the paper. Use the back of the spoon to spread into a round disc about 7-8 cm in diameter (see photo above in text). Make 6 discs in total.
3. Put the pan in the freezer for about 20 minutes.

Crepe

1. Meanwhile, take all the dry pancake ingredients in a bowl and mix them with a whisk.
2. Process all wet pancake ingredients (except oil) in a blender.
3. Pour the wet ingredients into the dry ingredients bowl and stir with a whisk to combine. Let the dough rest for a few minutes.
4. Once the caramel discs have hardened, you can start making the pancakes: Heat a pan to low-medium heat and add some oil (or you can use cooking spray).
5. Pour about 1 1/2 tablespoons of pancake batter into the pan, spread and place 1 frozen caramel disc in the center of the batter. Add more dough (about 1 tablespoon) to cover the caramel.
6. Put a lid on the pan and cook the pancake for about 3 minutes. The lid is important otherwise the pancake will not cook properly due to the frozen caramel disc! Flip the pancake and cook on the other side for another 1-2 minutes. Continue with the remaining pancake batter. (Hint: You’ll save time by using two pans at the same time).
7. Bon appetit with banana slices and chocolate sauce!

notes

• You can use 80 gr applesauce instead of banana.
• You can use regular oats or gluten-free oats. To make oatmeal, process the oats in a blender or electric coffee/spice grinder.
• Any nut butter will work, such as almond butter, cashew butter, peanut butter.