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Vegan Wholemeal Pancakes with Peanut Butter Drizzle and Caramelised Banana

Pancake day – the one day a year we don’t mind waking up an hour earlier before work!

I must admit, I have found the most pleasure in creating these vegan, heathy wholemeal pancakes. If you’ve been around for a while, you’ll know that I usually opt for banana and oat pancakes (I have three different recipes in Eat Smart!), but this year I wanted to go for something a little different. The pancakes themselves are incredibly easy to make, and it actually took no time at all to get them right. It’s the toppings that I really had fun with!

A good drizzle of salted caramel peanut butter sauce and caramelised bananas, and oh yes we’re on to a winner. I used dates to sweeten the sauce, and coconut oil to caramelise the bananas. It’s such a simple recipe, but one that really ups the pancake game.

 

Vegan Wholemeal Pancakes with Peanut Butter Drizzle and Caramelised Banana

Serves 2

Pancake Ingredients:

  • 1 cup Wholemeal Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • Pinch Salt
  • 1 cup Almond Milk (or other non-dairy milk)
  • 1 tbsp Maple Syrup
  • 1 tsp Vanilla Extract
  • Coconut Oil to fry

 

Sauce Ingredients:

  • 2 Medjool Dates, pitted
  • 1/4 cup Almond Milk (or other non-dairy milk)
  • 2 tbsp Smooth Peanut Butter
  • Pinch Salt

 

Caramelised Banana Ingredients:

  • 1 Ripe Banana
  • 1 tsp Coconut Oil

 

Other Topping Ideas:

Goji Berries; Desiccated Coconut; Simple Lemon and Coconut Sugar; Maple Syrup; Fresh Berries; Toasted Almond Flakes.

 

  1. Start by removing the stones from the dates, cover with boiling water in a small bowl, and set aside. Soaking the dates for about 15 minutes will make them soft and easy to blend.
  2. Combine the flour, baking powder, baking soda, and salt in a large mixing bowl. Slowly pour in the almond milk, maple syrup, and vanilla extract, and gently combine.
  3. Heat a frying pan over a medium/low heat, and add 1/2 tsp coconut oil. Make sure the whole base of the pan is greased, and for consistency in size use a 1/4 measuring cup to pour the pancake mixture into the middle of the pan. When you see small bubbles come to the surface of the pancake, flip on to the other side. This makes 6 pancakes (only 5 are pictured because I ate one before I took the photo! They’re impossible to resist).
  4. While you cook the pancakes, melt 1 tsp coconut oil in a separate frying pan. Diagonally slice the banana and fry on both sides until caramelised.
  5. Make the peanut sauce by draining the liquid from the dates (save the liquid to sweeten smoothies, hot chocolate or nut milks). Blend the dates with the almond milk, peanut butter, and a pinch of salt (if the peanut butter isn’t already salted), until smooth. Add more almond milk to create your desired consistency.
  6. Stack your cooked pancakes and drizzle over the peanut butter sauce, with the caramelised bananas on top and a sprinkle of goji berries. See list above for alternative toppings – I’m going to have mine with toasted almond flakes, blueberries and maple syrup next time!

 

Happy Pancake Day

NS

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