Banana Oatmeal Pancakes with Coconut Caramel
1 serving
30 minutes
Fluffy pancakes that you can indulge in without a guilty conscience. Vegan, lean, and gluten-free. Ground banana acts as a binder for all the ingredients, allowing the pancakes to hold their shape and be perfectly tender. And almond milk and coconut sugar make it possible to do without refined sugar and empty calories.
1
For the test, turn oatmeal into flour using a blender. Blend 70 grams of banana, add maple syrup, almond milk, crushed flakes, baking powder and mix with a blender until smooth. Let the mixture steep.
- Oat flour: 50 g
- Bananas: 100 g
- Maple syrup: 20 ml
- Almond milk: 50 ml
- Baking powder (raising agent): 2 g
2
Meanwhile, prepare the caramel. Mix coconut milk, coconut sugar, cane sugar, and pink salt in a saucepan.
- Coconut milk: 100 ml
- Coconut sugar: 30 g
- Cane sugar: 20 g
- Pink Himalayan salt: 5 g
3
Place on low heat and, after the sugar melts, evaporate the mixture for 10 minutes, stirring constantly.
4
Heat a non-stick pan and grease it with coconut oil. Form 4 pancakes from the dough and fry them for 1 minute on each side. Then place in a preheated oven at 180 degrees for 5 minutes.
- Strawberry: 4 pieces
5
Place the ready pancakes on a plate with sliced banana and strawberries, drizzle with caramel, and serve.
- Bananas: 100 g
