Raspberry Pancakes with a Vegan Caramel Sauce
Raspberry Pancakes with a Vegan Caramel Sauce

Raspberry Pancakes with a Vegan Caramel Sauce

Tuesday, 13th February 2018

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

  2. Preheat oven to 180oc / Gas Mark 4. Line an oven proof dish with greaseproof paper.
  4. Place pecans on tray and drizzle over maple syrup and sea salt.
  5. Bake for 10 mins until golden (Make sure to keep an eye on the pecans as they will burn easily!)
  7. Chop into small pieces and set aside until serving
  9. 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.
  11. Once blitzed and completely smooth, set aside until serving
  13. Pour your Pancake mix into a large mixing bowl and add in wet ingredients.
  15. Mix well until there are no lumps! (If using the vegan version, mash/blend the bananas really well before adding to mix)
  17. Slice the raspberries in half and add them into batter. Mix well!
  19. 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. 

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