Banana Oatmeal Pancakes with Coconut Caramel
Baking and Desserts • European
Description
Fluffy pancakes that you can enjoy without any guilt. Vegan, plant-based, and gluten-free. Mashed bananas act as a binding agent for all the ingredients, allowing the pancakes to hold their shape and be perfectly tender. Almond milk and coconut sugar make it possible to avoid refined sugar and empty calories.
Ingredients
- Oat flakes 0 oz
- Bananas 5 oz
- Maple syrup 0 fl oz
- Almond 0 fl oz
- Baking Powder 0 oz
- Coconut Milk 5 fl oz
- Muscovado Sugar 0 oz
- Raw cane sugar 0 oz
- Pink Himalayan Salt 0 oz
- Strawberry 4 pieces
Step-by-Step Guide
Step 1
To make the dough, blend the oats into flour using a blender. Blend 70 grams of banana, then add maple syrup, almond milk, the ground oats, baking powder, and mix until smooth. Let the mixture rest.
Step 2
Meanwhile, prepare the caramel. In a saucepan, combine coconut milk, coconut sugar, cane sugar, and pink salt.
Step 3
Place over low heat and, once the sugar has melted, simmer the mixture for 10 minutes, stirring constantly.
Step 4
Preheat a non-stick skillet and grease it with coconut oil. Shape the dough into 4 small pancakes and fry them for one minute on each side. Then, transfer them to a preheated oven at 355°F for 5 minutes.
Step 5
Place the finished pancakes on a plate along with the sliced remaining banana and strawberries, drizzle with caramel, and serve.
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