Salted Caramel Chocolate Pancakes
Ingredients
Salted caramel filling
- 1/4 cup almond butter (or cashew butter - FODMAP friendly depending on serving size)
- 1 tbsp melted cocoa butter (or coconut oil)
- 3 tbsp maple syrup
- 1/4 tsp vanilla extract
- 1/8 tsp salt
Pancakes
- 1/2 cup oat flour
- 2 tbsp almond flour
- 1 tbsp ground flax seeds (or ground chia seeds)
- 1 and 1/2 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/2 cup almond milk
- 2 tbsp mashed banana (about 1/4 of banana)
Preparation
Salted caramel filling
Line a baking sheet with parchment paper.
Combine all the ingredients in a small bowl and whisk until smooth and well combined.
Dollop about 1 tablespoon of the salted caramel onto the baking sheet. Spread a little bit to make a disc. You should make about 6 discs.
Place the baking sheet in the freezer for at least 1 hour. Always keep the frozen caramel discs in the freezer and remove from the freezer just before using.
Pancakes
In a bowl, mix together all the dry ingredients.
Add the wet ingredients and whisk until well combined. Let sit about 5 minutes; the batter will thicken due to the addition of ground flax seeds.
Heat 1 teaspoon of coconut oil in a non-stick skillet over medium heat. Remove excess oil using a paper towel.
Take 2 discs of salted caramel out of the freezer. Dollop about 1 tablespoon of the pancake batter into the skillet, press down a disc of caramel in the center of the pancake and cover with more batter, starting from the edges to the center. Repeat with the other pancake. I prefer to work with only two pancakes at a time. Always keep the remaining caramel discs in the freezer, otherwise, they will soften very quickly at room temperature.
Cook for about 2 minutes before carefully flipping. Cook the other side for around 1 minute.
Repeat with the remaining batter and caramel discs. Serve warm
