chocolate caramel pancakes

ingredients

• 1 large ripe banana, peeled
• 1 cup spelt flour
• 4 tbsp cacao powder
• 1 tbsp ground flax
• 1 tbsp melted vegan butter
• 2 tsp baking powder
• Pinch salt
• 2-3 tbsp Sweet Freedom CARAMEL SYRUP
• 100g choc chips

• 4 very ripe bananas, peeled, sliced and frozen overnight
• 3 tbsp cashew milk
• 1 tsp vanilla
• caramelised pecans

• 1/2 cup pecans, chopped
• 1/2 tbsp vegan butter
• 1 tbsp Sweet Freedom CARAMEL SYRUP
• Pinch of salt

1. Start by making the pecans. Heat the butter in a pan, then add the pecans, stirring to coat.
2. Heat, stirring often, until golden and toasted.
3. Add the Sweet Freedom CARAMEL SYRUP and salt, then cook until combined and beginning to caramelised. Set aside to cool completely.
4. Make the nice cream by blending together the frozen banana chunks with the cashew milk and vanilla until smooth and creamy - you’ll need a powerful blender for this!
5. Fold in the cooled and caramelised pecan pieces, then place in a freeze-proof container for a few hours. Alternatively, you can use the ice cream immediately for soft serve.
6. Now, make the pancakes. Blend all ingredients together until smooth and creamy.
7. Heat some butter in a pan until very hot and sizzling.
8. Reduce heat slightly, then spoon tablespoons full of pancake batter onto the hot oil, sprinkling over a tablespoon or so of the chocolate chips.
9. Cook until bubbles appear on the surface, then flip and cook for a few minutes on the other side, or until golden and cooked through.
10. Repeat with remaining mixture.
11. Serve pancakes warm with scoops of nice cream, large drizzles of Sweet Freedom CARAMEL SYRUP and fresh fruit.