Recipe: Salted Caramel Pancakes

PANCAKES

1 cup all purpose flour (use gluten-free if required)

1 tsp baking soda

1 tbsp ISWARI Maca powder

1 cup plantbased milk of choice

1 tsp apple cider vinegar

2 tbsp pure Maple Syrup

2 tbsp coconut oil, melted

1 tsp vanilla extract

SALTED CARAMEL SAUCE

2 tbsp SUPER VEGAN Salted Caramel Protein

1 tbsp Iswari Peanut Butter

5 tbsp pure Maple Syrup

½ tsp sea salt

CHOCOLATE FUDGE SAUCE

50g dark chocolate

½ cup full fat canned coconut milk, use the thick cream from the top of the can

Vegan vanilla ice-cream, for garnish, optional

PANCAKES

Add the plantbased milk and apple cider vinegar to a bowl and mix, set aside for 5 minutes to make vegan “buttermilk”.

Meanwhile mix the flour, baking soda and maca powder in a large bowl.

Add the maple syrup, coconut oil and vanilla extract to the bowl with the vegan buttermilk and whisk to combine.

Add the wet ingredients to the dry and whisk well.

Add some coconut oil to a frying pan and place on a medium heat. Use an ice cream scoop to add the batter to the frying pan, cook for 2-3 minutes until firm underneath before flopping and cooking the other side for another minute or so. Repeat this until you have used up all of the batter.

SALTED CARAMEL SAUCE

To make the salted caramel sauce, add all of the ingredients to a bowl and whisk until smooth.

CHOCOLATE FUDGE SAUCE

Add the coconut milk and chocolate to a heat resistant bowl and melt over a double boiler. Once the chocolate has melted, stir until smooth.

Stack the pancakes between layers alternating between 1 tablespoon of salted caramel sauce and 1 tablespoon of chocolate fudge sauce.

Serve with vegan vanilla ice cream.

By: Christina Leopold

Instagram: @addictedtodates