These Pumpkin Caramel Pancakes are just perfect for this time of the year. We’re excited to share this scrumptious recipe by Elisa from Happy Skin Kitchen with you, made with banana flour from the Superfoodio boxes.
Makes 10 pancakes | Prep time 30 minutes| Cook time 15 minutes
Gluten free, Dairy free, Refined sugar free, Vegan friendly
For the pancake batter:
– 1 cup of almond milk
– 1/3 cup of pumpkin puree
– ½ cup of oats flour
– ½ cup of banana flour (from the Superfoodio Classic box)
– 1 teaspoon of cinnamon
– ½ teaspoon of baking soda
– 3 tablespoons of coconut sugar
– A pinch of salt
For the caramel sauce:
– 7 tablespoons of coconut sugar
– 7 tablespoons of water
– 70 ml of coconut milk (from the can)
– 1 teaspoon of vanilla extract
Start by making the caramel sauce. Place the coconut sugar and the water in a small pan. Let the sugar dissolve on a medium heat and leave it to bubble for 2-3 minutes. Add in the coconut milk and the vanilla essence. Turn the heat down to a simmer and let it cook for at least 15-20 minutes. It will look very liquid at the start but will thicken up at the end. Once you reach a silky and glossy consistency remove the pan from the heat and let it cool down on one side. To further thicken the caramel, place it in fridge.
Add all of the remaining ingredients into a blender for the pancake batter, and blend until smooth. Preheat the pan for your pancakes on a medium to high heat. You can use a a non-stick pan which doesn’t require any oil, alternatively heat up a teaspoon of coconut oil.
Scoop about 1 heaped tablespoon of batter into the pancake pan and spread out the mixture to create a round shape with the back of the spoon. Cook on one side for about 2 minutes until you start seeing some bubbles on the surface of the pancakes. At this point flip the pancake onto the other side and cook for another 2 minutes. Repeat the process until you finish all of the pancake batter.
To serve, stack the pancakes on a plate, drizzle the caramel sauce and top with your favourite fruit.