Pancakes with Caramel Sauce by Coconut & Bliss
- Kaylene
- Feb 28, 2017
- 2 min read
I stumbled upon a fabulous vegan foodie on Instagram a few years ago when I was making the transition to veganism and I was hooked from the very first mouthwatering picture!
Sophie Fisher from Coconut & Bliss creates easy and quick vegan food, that not only tastes amazing but looks amazing too!
The following recipe is one of the first I tried and loved, its a favourite of mine and my go to when I want something a little sweet for breakfast...or whenever...pancakes are dinner food too, no?
So without further descriptions of these amazing tasting pancakes, here's the recipe, just one of many that you can find in her ebook Blissed Out.
*Note - not all of the recipes are strictly vegan, some have eggs, but switching them out for a chia egg or egg equivelant will work too!
* Personal Note - I do not recieve anything for the affilate links in this blog post, I simply love to spread the love, so enjoy!
Basic Pancake Recipe
- 1/4 cup buckwheat flour
- 1 tsp gluten-free baking powder
- 1/2 banana
- 1 egg
- 1 tsp natural vanilla extract
- 2-4 tbsp milk (almond/coconut milk/ coconut water/water)
- small squeeze lemon juice/dash apple cider vinegar
- 1 tsp sweetener of choice (raw honey/pure maple/coconut nectar)
- 1-2 tsp chia seeds (optional)
Vegan 'Butterscotch Caramel' Sauce
- 2 tbsp pure organic maple syrup/coconut sugar
- 1 tsbp coconut oil
- 2 tsbp coconut cream/milk
Method - Pancakes
1. Combine dry ingredients in a small mixing bowl.
2. Place all wet ingredients into a food processor/blender and blend until combined.
3. Fold into dry ingredients.
4. Let the mixture sit for just a few minutes, helps it to thicken up.
5. Melt half a teaspoon of coconut oil in a frypan on medium heat, placing about 1/4 cup of mixture into the pan each time and spreading it out to form a circular shape. Leave it for a minute or 2 oruntil you see small bubbles form, then flip!
Method - Sauce
1. Over medium heat, place coconut oil, sweetener, stir until combined.
2. Pour in the coconut milk/cream, turning the heat up to high. Bring to the boil for about 2-3 minutes or until thick.
3. Pour a small portion over your pancakes and you can store the rest away in the fridge. (can be heated up for later use or even served on nicecream and oats)
That's it! Super easy and quick too!
Add some fresh fruit and coconut yoghurt like I did or just go with the Caramel Sauce, it really does taste like Butterscotch too!
Don't forget to share with your friends, leave me a comment and let me know whats your favourite vegan pancake combo.
Pickup your own copy of Blissed Out here and follow Sophie on Insta at @coconutandbliss
Follow me on Insta and check out my facebook page dedicated to vegan food and recipes House Of Vegan.
xx
Kaylene
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