Vegan Salted Caramel Pecan Pancakes
Ingredients
Pancakes
- 1 cup (optional gluten free) teff tribe teff flour
- 1 cup unsweetened plant based milk
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- 1/2 tsp pure vanilla extract gluten free or 1 tsp pure vanilla powder
- 1 tbsp ground flax meal
- Pinch of Himalayan salt
- 1 whole firm banana
- Coconut oil
Caramel sauce
- 2 tbsp pure rice malt syrup
- Pinch of Himalayan salt
- 1 tbsp tahini (melted – FODMAP Friendly Serving size)
- 1/2 tbsp coconut oil
Preparation
Combine dry and wet ingredients separately for the pancakes, then combine them.
Cook the pancake batter as you would normal pancakes.
Blitz the caramel sauce ingredients in a blender.
Pour the sauce over the cooked pancakes.
Tips
If you leave the sauce in the fridge, it'll be stickier and thicker.
