Coconut Pancakes with Salted Caramel

All you need is:

For Pancakes (2-3 people)

1 glass whole wheat flour (or gluten free alternative) 

1/2 glass desiccated coconut

1/2 tsp cinnamon 

1 tsp baking soda

Pinch of Himalayan salt

1 1/2 glass unsweetened soya or any other plant based milk

2 tbsp brown rice malt syrup (optional)

3 tbsp aquafaba

1/2 teaspoon pure vanilla extract (optional)

Coconut oil for frying (as little as possible - suggestion 1/2 tsp per pan)

For Salted Caramel

10-12 soft dates

1 tbsp hemp seeds

1/2 glass or more unsweetened soya or any other plant based milk (depends how dry are your dates)

1/4 tsp of Himalayan salt

Pinch of cinnamon

Topping Suggestion

1 glass of fresh or frozen berries (I used blueberries)

1 tsp or more hemp  seeds

1 tsp or more desiccated coconut

Pinch of cinnamon

Here’s what you do:

Pancakes

Choose medium size non stick frying pan and set aside.

Combine all dry ingredients (flour, coconut, cinnamon, baking soda and salt) in a medium size mixing bowl. Stir well.

Add the rest, starting with plant based milk of your choice, syrup (if using), aquafaba and vanilla.

Preheat the pan to medium heat, add a little bit of oil and once the pan is hot enough pour 3 big spoons of prepared dough separately, one after another creating 3 pancakes in your pan. Fry one side and gently turn around once it rose, using flat spatula. Fry the other side. When both sides are golden brown, remove it from the pan and add dough for three more pancakes, continue until you finish the dough.

Once all pancakes are ready, stack 3-4 per person on a plate, top with my suggested salted caramel, blueberries and sprinkle with some hemp seeds and shredded coconut, finally finish with pinch of cinnamon. This is just a suggestion which was very yummy, but if you want to go for anything else follow your imagination.

Salted Caramel

I prepared my salted caramel prior I fried my pancakes, as I like them just out of pan hot. But you can choose your own way as it takes seconds to prepare it. Place all ingredients to high speed blender and blend it until it's one even smooth texture.

*Note. I explained what is aquafaba in some of my previous recipes, but if you are new here, aquafaba is an amazing egg replacer, which is healthy too. Aquafaba is a leftover water from canned chickpeas. I know it sounds ridiculous, but it works and it's amazing. 3 tbsp of aquafaba equals 1 large egg.

Enjoy your pancakes!!!

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