Vegan Fluffy Caramel-Stuffed Hotcakes
Ingredients
Pancake batter
- 1 1/2 cups of plain flour
- 1 tablespoon of baking powder
- 1/4 teaspoon salt
- 1 cup oat milk (or non-dairy milk of choice)
- 2 tablespoons sugar
- 1 teaspoon vanilla essence
- Optional: 1 tablespoon melted coconut oil
Caramel filling
- 5 tablespoons vegan caramel sauce (or mix 1:2 nut butter to maple syrup to make your own healthy caramel)
Preparation
In a large bowl, whisk together all the pancake batter ingredients until no dry lumps remain.
Heat a non-stick fry pan on medium heat or spray with oil.
Place a silicone egg ring in the pan. Add one tablespoon of pancake batter into each egg ring, followed by one tablespoon of caramel sauce in the centre, then another tablespoon of pancake batter on top.
Place a lid over the fry pan to allow the pancakes to steam cook for 3-4 minutes until golden on one side, before flipping and cooking for another 2 minutes.
Repeat until no pancake batter remains.
Transfer to a plate and decorate with toppings of choice.
