Caramelised Banana & Vanilla Pancakes
Ingredients
300g Gluten free self raising flour (we use Doves Farm)
3 tbs Ground flaxseed
6tbs of Sparkling water
300ml of Dairy free milk (we use coconut milk)
100ml Sparkling water
1 tbsp Coconut oil, melted, plus extra for frying
1 tbsp of stevia (we use Natvia)
1 tsp Gluten free baking powder
120g Mashed banana
1 vanilla pod
Caramel Sauce
150g Coconut sugar
0.5 tsp salt
50g Plant-Based Butter
200ml Plant-based Cream
1tbsp vanilla extract
Caramelised Bananas
2 Bananas cut length ways,
20g plant based butter,
2tbs Coconut sugar
Method
In a small bowl add 3 tbs of ground flaxseed and 6 tbs of sparkling water. Mix well and set aside (leave for min 10 minutes).
In a large bowl, add the flour,baking powder and stevia. Next add 1tbsp of oil, plant-based milk( we used coconut milk ),sparkling water and flaxseed mixture.
Mix well and then add the mashed banana and the vanilla beans from one vanilla pod. Set batter aside.
Caramel Sauce-In a pan melt the plant based butter and add the plant based cream,vanilla extract and salt. Turn the heat down and add the coconut sugar and stir continuously until the sugar dissolves. Next turn up the heat and boil for 5 minutes,set aside.
Using a non stick pan with a little oil, add 2 tbs of batter at a time to the hot pan, wait until lots of little bubbles form on the top of the pancake before turning the pancake over to cook on the other side.
When all the pancakes are cooked. Using the same non-stick pan add 20g of plant based butter together with 2 tbs of coconut sugar,stir well. When hot and bubbly add 2 bananas cut length ways and then in half, into the pan. Caramelise the bananas quickly on each side (less than a minute) and then remove from the heat.
Serve the pancakes with the caramel sauce, bananas, plant-based vanilla ice cream and (as an extra optional serving suggestion if not allergic to nuts) a sprinkle of chopped toasted pecans.
