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Vegan Pancakes with Caramel Sauce

Category: Vegan Dishes

Serves: 3 people

Preparing time: 00:15

Cooking time: 00:15


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.

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