(vegan, glutenfree, no refined sugar)
These pancakes are my absolute dream Christmas breakfast. They packed all the traditional Christmas flavours and the caramel sauce just make extra indulgent, perfect for this time of the year.
They are so delicious and decadent that nobody will guess they are completely gluten free and vegan! The Sea Buckthorn Flaxseeds apart from acting as a binder pack so much fibre, healthy fats and incredible antioxidants.
Ingredients: Makes about 6-7 pancakes depending on the size
To make the orange and date caramel:
Place the pitted dates and the orange juice in a pan and bring it to boil. Turn the heat down and cook the dates gently for about 10-15 minutes until they are all squishy and they are almost have the consistency of a paste. With a hand blender blitz the cooked dates until you have a smooth sauce. Add the almond butter and more water if needed until you have the consistency desired. Cook it for a further 5 minutes.
In a small bowl mix the flaxseeds with the water. Leave it onto one side for 5-10 minutes until they assume a gloopy consistency.
In a bowl mix together the oat flour, baking powder and all spice. In a separate bowl whisk together all the wet ingredients: almond milk, almond butter and rice malt syrup. Add the flaxseeds “egg” and stir all together. Pour the wet ingredients in the bowl with the dry ingredients. Whisk all together to avoid any lumps.
Heat up a pancakes pan or a non stick frying pan. Grease the pan with some coconut oil if needed. Pour about 2 tablespoons of the batter for each pancake. Cook onto 1 side for about 3 minutes until you see bubbles on the top. Flip the pancake and repeat for the other side.
To serve stack the pancakes on a plate and pour the warm orange caramel on top.
♥ The post and recipe are by Elisa from @happyskinkitchen ♥