INGREDIENTS: (Makes 5 pancakes)
pancake dough:
✅1 1/2 cups flour
✅1 tablespoon of baking powder
✅ 1/4 teaspoon of salt
✅1 cup of oat milk (or non-dairy milk of choice)
✅2 tablespoons of sugar
✅1 teaspoon of vanilla essence
*Optional: 1 tablespoon of melted coconut oil
Caramel filling:
✅ 5 tablespoons vegan caramel sauce (or mix 1:2 hazelnut paste into maple syrup to make your own healthy caramel
METHOD:
1. In a large bowl, whisk all pancake batter ingredients until no dry lumps remain
2. Heat a non-stick frying pan to medium heat or spray oil
3. Place a silicone egg ring in the pan. Add a tablespoon of pancake batter to each egg ring, then add a tablespoon of caramel sauce in the middle and then a tablespoon of pancake batter on top
4. Place a lid on the frying pan to allow the pancakes to “steam” for 3-4 minutes until one side is golden, then turn over and cook for another 2 minutes.
5. Repeat until no pancake batter remains
6. Transfer to a plate and garnish with whatever toppings you like! I kept it simple and went with fresh strawberries and maple syrup
