Vegan Chickpea Pancakes with Date Caramel
An easy gluten free, vegan pancake recipe made with chickpea flour and served with date and maple syrup caramel.
Vegan Chickpea Pancakes with Date Caramel An easy gluten free, vegan pancake recipe made with chickpea flour and served with date and maple syrup caramel. |
| Servings | Prep Time |
| 10pancakes | 15min |
| Cook Time |
| 10min |
|
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Ingredients
Date and Maple Syrup Caramel
- 100gr dateschopped
- 1/2cup boiling waterto soften dates
- 5ml vanilla essence
- 2tablespoons maple syrup
- 1tablespoon coconut oil
Pancakes
- 1, 1/4 cup chickpea flour
- 1,5teaspoons baking powder
- 1cup almond milk
- 1/4cup mashed banana
- 1tablespoon maple syrup
- 1tablespoon peanut butter
- pinch salt
- pinch ground cinnamon
- fresh berriesto serve
Instructions
- Place the chopped dates in a bowl and cover with boiling water. Leave to soften for 5-7 minutes.
- Transfer the dates to a food processor and blend with vanilla essence, maple syrup and coconut oil until smooth. If the consistency is still thick, you can add a bit of water to thin it out while blending. Set aside.
- In a mixing bowl combine the chickpea flour and baking powder.
- In another mixing bowl, combine the almond milk, mashed banana, maple syrup, peanut butter, salt and cinnamon. Whisk together until incorporated.
- Mix the wet and dry ingredients together until the batter comes together. Set aside.
- Heat a non stick pan on medium heat and add a little olive oil to the pan to heat up.
- Using a dessert spoon, scoop the batter into the hot pan and allow to cook until the top of the pancakes becomes bubbly.
- Carefully turn over, and allow to cook for 1 minute.
- Serve the flapjacks with date caramel and fresh (or frozen) berries.