Cooking Pasta

After making chocolate stuffed pancakes I thought it’s time to make caramel chocolate pancakes. Because we all know chocolate is life. And so is caramel. So combining both is pretty amazing. Of course, I had to add banana slices on top since I love, love, love bananas. A final drizzle of chocolate and your favorite nut butter (or seed butter) and ready is this delicious dessert.

The recipe is quite similar to my chocolate stuffed pancakes. In fact, I used the same flour blend again (oats and rice flour) because it’s awesome for pancakes. Other gluten-free flours which might work are buckwheat flour, quinoa flour, and sorghum flour. I wouldn’t recommend coconut flour though since it’s very absorbent.
To make the recipe egg-free, I used one small banana and 1 tbsp of ground flax seeds. You can also use ground chia seeds and applesauce if you don’t like bananas. Instead of cow’s milk, you can use any of your favorite plant-based milk of choice, for example, almond milk, oat milk, coconut milk etc.

I am sure you know that cacao is a superfood in its natural state. It’s filled with many minerals such as magnesium, zinc, potassium, iron, copper, and manganese. Raw cacao powder has more antioxidants than most foods on earth!
I am pretty obsessed with chocolate and love using cacao powder to make healthy chocolate treats. Sunfood’s Cacao Powder is organic, raw, non-GMO and has a premium quality!

Ingredients
Dry ingredients:

• 1 cup oats ground (90 g) (*see recipe notes)
• 1/2 cup white rice flour (80 g)
• 3 tbsp cacao powder
• 2 tbsp coconut sugar (or brown sugar)
• 1 tbsp ground chia seeds (or flax seeds)
• 1/2 tsp baking powder
• 1/4 tsp baking soda

Wet ingredients:

• 220-230 ml plant-based milk (a little bit less than a cup)
• 1 small banana (80 g) (*see recipe notes)
• 1 tbsp blackstrap molasses (optional)
• 1 tbsp lemon juice or lime juice
• coconut oil (for frying)

Caramel filling:

• 3 tbsp maple syrup (or agave syrup)
• 1/4 cup sunflower seed butter or nut butter of choice (*see recipe notes)
• 1 tbsp cacao butter (melted)

Instructions
Caramel

1. Put all "caramel filling" ingredients into a small bowl and stir with a whisk.
2. Line a sheet pan with parchment paper and spoon about 1 heaped tbsp onto the paper. Use the back of the spoon to spread it out into a round disc about 7-8 cm in diameter (see photo above in the text). Make 6 discs in total.
3. ...................................................

for full recipes please see : elavegan.com