Samoa Cookie Pancakes with Salted Date Caramel, Toasted Coconut, Chocolate drizzle. Vegan Recipe

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Samoa Cookie Pancakes with Salted Date Caramel, Toasted Coconut, Chocolate drizzle. Vegan Recipe

Fluffy Multigrain Pancakes with Date Caramel, Toasted Coconut and melted chocolate or maple syrup chocolate drizzle. Allergen Information: Free of Dairy,egg, corn, soy, yeast. Can be made gluten-free with gluten-free pancake mix.Makes 4-5 pancakes. Easily doubled

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American, Vegan

Keyword: date caramel pancakes, decadent breakfast pancakes, samoa cookie

Servings:

Author: Vegan Richa

Ingredients

For the Pancakes:

1 cup my multi-grain Pancake Mix use my gluten-free pancake mix to make gf.
1/4 cup almond milk
1/3 cup + water
1/2 teaspoon lemon juice
2 teaspoons oil optional
a generous dash of cinnamon and vanilla extract

Salted Date Caramel:

7-8 Medjool Dates pits removed
1 Tablespoon Maple syrup
water as needed
1 teaspoon coconut oil
a generous pinch of fine sea salt

Other:

1/4 cup shredded dried coconut
Melted Chocolate
Maple syrup if needed

US Customary - Metric

Instructions

Make Pancakes:

Add the lemon juice to 1/3 cup water. Add the almond milk, water, oil, cinnamon, vanilla to the dry pancake mix. Mix until just combined and let sit for 2 minutes. If the mixture feels too thick (it is thicker than plain flour pancake mix), then add a tablespoon more water.
Heat the pan on medium heat. Grease with a little oil. Once the pan is hot, pour ladle full (1/4 cup) of the pancake batter for each pancake. Spread the batter a bit with the ladle if needed. Cover the pan for 2 minutes. Remove cover and continue for another 2 or so minutes until the top is bubbly. Flip and cook for another 2-3 minutes. Reduce head a bit to low-medium while cooking if the pan gets too hot. Or use your favorite pancake mix recipe, and adjust liquid accordingly.

Toast the Coconut:

Dry roast the coconut shreds in a pan on medium heat for a few minutes until golden.

Make Date Caramel:

Soak the dates for 15 minutes in hot water. Drain then blend with all the ingredients into a smooth paste. Use 2-3 Tablespoons of water or as needed for desired consistency. Omit salt for plain caramel. You can make the caramel before hand and refrigerate for upto 3 days.

Chocolate Drizzle:

Melt 1/4 cup chocolate chips on double boiler with a Tablespoon almond/coconut milk. Add more milk if you like a more thinner chocolate drizzle.
Or mix equal amount of cocoa powder, maple syrup into a smooth mixture and use.

Assemble:

Prep the toppings before making pancakes. Top each warm pancake, or just the top pancake with a generous amount of the date caramel, then sprinkle with toasted coconut and drizzle melted chocolate. Use maple syrup if needed and serve.

Notes

Nutritional values based on one serving

Nutrition

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