Ingredients
150g self-raising flour
1 tbsp baking powder
Pinch of salt
250ml dairy free milk
2 tbsp vegetable oil or melted coconut oil
2 tbsp maple syrup
1 tsp vanilla essence
200g Nature's Charm Coconut Caramel Sauce
oil for cooking
Cooking Method
Step 1
In a mixing bowl, whisk together the dry ingredients, and in a separate bowl or jug whisk together the wet ingredients.
Step 2
Slowly add the liquid mixture to the dry mixture until thoroughly combined and there are no lumps remaining. Let the batter rest for 5-10 minutes before cooking.
Step 3
Heat your frying pan over a medium-high heat so that when you add a few drops of water they sizzle.
Step 4
If necessary, lightly oil the frying pan and then carefully using kitchen paper towel rub the oil over the surface of the pan.
Step 5
Add 2-3 tbsp of the mixture to the pan to form each pancake and cook for 1-2 minutes until the edges have started to cook and you see lots of small bubbles on the top. Flip the pancakes and then cook for a further 1-2 minutes until the pancakes feel firm in the middle.
Step 6
Keep the pancakes on a wire rack and repeat the process until all the batter has been used. If you are doing more than one quantity of the batter, pre-heat the oven to 100c and keep the pancakes covered in foil in the oven before serving.
Step 7
Gently heat the caramel sauce in a saucepan or in the microwave until hot and has a runny consistency.
Step 8
Serve the pancakes with the caramel sauce and any other toppings you may like.
