Cinnamon Pancakes with Salt Chocolate &  Caramelised Banana


I spent longer trying to decide whether this really classified as a dessert or a breakfast than it took me to write this recipe. And I’m still undecided. I made this as a Sunday brunch on a rainy morning when I was stressed and sorely in need of the comfort that only salty chocolate and caramel can really cater to. But, other than the fact that pancakes (mercifully) are universally recognised as a socially acceptable form of breakfast, this is definately a dessert.  Anyway who cares, whenever you choose to eat this is besides the point. The point is that it’s that perfect meeting point of sweet and salt. And whilst it is certainly not a “healthy breakfast”, it is a treat not to beat yourself up over.  

(Serves 2/3)

For the Pancake Batter:
1 cup Cashew Milk (or nut milk of your choice)
2 tbsp Apple Cider Vinegar
1 tsp Vanilla Essence
1 cup Plain Flour
1/2 cup Ground Almonds
1 tsp Cinnamon
1 tsp Baking Powder
1/4 cup melted Coconut Oil (a little extra for greasing the pan)

For the Caramelised Bananas:
3 Bananas peeled and cut into quarters
2 tbsp Dark Muscavado Sugar
1 tsp Coconut Oil
Pinch of Salt 

To Serve:
Approx 6 squares of high quality Dark Salt Chocolate

- Combine the cashew milk, vanilla, and apple cider vinegar and leave for 5 mins to begin to curdle.
- Sift together the dry ingredients into s large mixing bowl.
- Slowly pour the wet into the dry ingredients in the mixing bowl and combine, stirring in the  coconut oil, until you have a smooth batter.
- Heat some coconut oil in a frying pan and ladel  the batter in, spreading to acheive the size of pancake you want.
- Once bubbles start to appear on the surface of the pancake, flip over and continue to cook for approx 1min (until both sides are nicely browned).
- Put the pancake on a plate and crumble a piece of salt chocolate over the top. Set aside
- Continue making pancakes in this manner - stacking them one on top of the other, with a layer of chocolate in between - the chocolate will quickly melt.
- Once you have finished making the pancakes, using the same pan, heat 1 tsp coconut oil and add the bananas. Sprinkle the sugar and salt over the top. After 1 min, turn the bananas - they should be nicely caramelised. After another minute remove the bananas from the heat, mixing together the remaining oil and sugar in the pan to make a caramel.
- Serve the pancakes stacked up with the bananas and caramel poured over the top.