Raspberry Pancakes with a Vegan Caramel Sauce

Ingredients

Pancakes
1 x Protein Pancake Mix by Boutique Bake
400ml of Almond or Other Dairy Free Milk
2 mashed ripe bananas
125g of Raspberries, chopped in half

Salted Caramel Topping
15 Dates
4 Tablespoons of warm water (Add 1 more depending on dryness)
A pinch of Sea Salt

Maple Pecans
1 dessert spoon of Maple Syrup
A large handful of pecans
Pinch of sea salt

Toppings
125g of raspberries, sliced in half
Half of a pomegranate
Drizzle of Maple Syrup

Method

1. Preheat oven to 180oc / Gas Mark 4. Line an oven proof dish with greaseproof paper.
2. Place pecans on tray and drizzle over maple syrup and sea salt.
3. Bake for 10 mins until golden (Make sure to keep an eye on the pecans as they will burn easily!)
4. Chop into small pieces and set aside until serving
5. Next it’s time to make our caramel sauce, place dates, salt and warm water into a food processor and blitz until completely smooth. This will take 5-10 mins.
6. Once blitzed and completely smooth, set aside until serving
7. Pour your Pancake mix into a large mixing bowl and add in wet ingredients.
8. Mix well until there are no lumps! (If using the vegan version, mash/blend the bananas really well before adding to mix)
9. Slice the raspberries in half and add them into batter. Mix well!
10. Heat a frying pan over a high heat and add a small amount of coconut oil to grease the pan. 

           
Once hot, reduce to a medium heat and add 2 dessert spoons of the batter.