INGREDIENTS:
Pancake batter:
✅1 1/2 cups of plain flour
✅ 1 tablespoon of baking powder
✅ 1/4 teaspoon salt
✅1 cup oat milk (or non-dairy milk of choice)
✅ 2 tablespoons sugar
✅ 1 teaspoon vanilla essence
Optional: 1 tablespoon melted coconut oil
Caramel filling:
✅ 5 tablespoons vegan salted caramel sauce
METHOD:
1. In a large bowl, whisk together all the pancake batter ingredients until no dry lumps remain
2. Heat a non-stick fry pan on medium heat or spray with oil
3. Place a silicone egg ring in the pan. Add one tablespoon of pancake batter into each egg ring, followed by one tablespoon of caramel sauce in the centre, then another tablespoon of pancake batter on top
4. Place a lid over the fry pan to allow the pancakes to “steam” cook for 3-4 mins until golden on one side, before flipping & cooking for another 2 mins
5. Repeat until no pancake batter remains
6. Transfer to a plate and decorate with toppings of choice! I kept it simple and went with fresh strawberries and maple syrup
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