Happy Sunday guys! I’ve had a extremely busy past few days trying to bag myself a new job (fingers crossed) as well as taking on some freelance work and visiting friends. Weekends are always the best time to experiment with new flavours so a tasty dessert themed breakfast was exactly what I needed after this hectic week!
I was sent a lovely package from London based breakfast company The Department of Breakfast which became the inspiration behind this dish. I received two samples of their breakfast products; cacao & orange porridge and salted caramel crumble which are both amazing! The salted caramel crumble was a winner for me and became flavour inspiration for this pancake recipe.
The salted caramel crumble combines a base of sprouted buckwheat with a selection of raw & natural superfoods. Other flavours include figs, cinnamon and Himalayan salt which gives the crumble it’s sensational sweet and salty flavour. Using only organic ingredients, their products are all gluten-free, raw, vegan and paleo friendly.
– 1 cup GF oats (100g)
– 2 ripe bananas
– 2 tbsp coconut sugar
– 2 tsp cinnamon
– 1 tsp nutmeg
– 1 tsp baking powder
– 2 eggs
– 2 tbsp coconut oil, plus extra for frying
– 1 x 50g salted caramel crumble by The Department of Breakfast
– Date nectar
Melt 2 tbsp of coconut oil on the hob or in a microwave until melted. Next, blend all ingredients for the pancake mix in a blender until smooth.
Pop in the fridge for 10mins to firm up.
Heat a little bit of coconut oil in a frying pan and spoon 1-2tbsp of pancake mix into the pan. Smooth into a circle with the back of your spoon. Fry for 2-3mins on either side, or until they have small air holes and have started to colour. Repeat for the rest of the batter.
Stack your pancakes on top of each other, adding your date nectar and salted caramel crumble.