Salted Caramel Pancakes

For those of you that don’t know, we love a pancake in this house especially at the weekend. Sunday mornings seem to be the time we eat this delicious breakfast. During the week, I look forward to pancakes on a Sunday. My age, and the fact I’ve had a child, makes me enjoy these little delights even more nowadays. Sundays are usually the time when we don’t need to rush to be any where. So we can enjoy breakfast together and we take our time to get ready for our day.

Plus now that I’ve invented a great basic gluten free pancake recipe Sundays have been made even easier. All I want to do is keep adapting and changing the ingredients. Last week when I was thinking about a date themed week for my blog and a video on my You Tube channel too (coming on Saturday) I thought a salted caramel pancake would be a fantastic recipe to put up. My little family really enjoyed these sweet treats for our Sunday morning breakfast and we are sure you will too.

Equipment needed

• Nutribullet or blender
• Large bowls x 2
• Small bowl
• Colander
• Whisk
• Metal spoon
• Stick blender or fork
• Frying pan
• Ice cream scoop or a small ladle
• Fish slice
• Plastic brush

Ingredients

• Dates
• Hot water x enough to cover the dates
• Bananas x 2 very ripe
• Ground oats x 200g (or a flour of your choice)
• Baking powder x 1 tsp
• Maca powder x 1 – 2 tsp
• Salt 1/2 – 1 teaspoon
• Milk x 200ml (or a milk of your choice)
• Eggs x 2 large
• Coconut oil for the pan
• Maple syrup or local honey to serve

Method

• Remove the stones from the dates and put into a bowl.
• Boil the kettle and pour over enough water to cover them.
• Leave to stand for 5 minutes.
• Grind the oats using the blender or nutribullet if not already ground.
• Add the oats to a large mixing bowl along with the baking powder, maca powder and salt.
• Stir these ingredients together.
• Drain the dates into a colander and put them into the Nutribullet or blender.
• Add the milk.
• Peel the bananas and roughly break up into pieces.
• Then add them to the dates and milk.
• Now blend these ingredients until smooth.
• Pour this mixture over the ingredients in the bowl and mix together
• Crack the eggs and whisk in a small bowl.
• Add the eggs to the mix and whisk all of these ingredients together.
• Either put in the fridge overnight or begin to cook.
  • If storing in the fridge overnight, add more milk in the morning as the mixture may be very thick.
• Put the frying pan on a high heat and add a little coconut oil.
• When the pan is hot, add a scoop or two of the pancake mixture.
• Once the pancake starts to cook around the outside, it can be flipped over.
• Leave it to cook and then turn again.
• When the pancake is golden brown remove from the pan.
• Repeat this process with the rest of the pancake mixture.
• Once all the pancakes are cooked, serve with maple syrup and enjoy.

These pancakes are quick and simple. The mixture can be frozen and eaten later. We like to make all the mixture into pancakes and then freeze the leftovers for a very quick breakfast during the week. Normally my son has a leftover pancake for his breakfast and I will have porridge. It makes my life that bit quicker and easier on school mornings. However you decide to eat this breakfast, as always, enjoy.

What’s your favourite lazy weekend breakfast? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx