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Recipe: Vegan Pancakes with Caramel Sauce


150g self-raising flour
1 tbsp. baking powder
a pinch of salt
250ml almond, soy or other dairy-free milk
2 tbsp. vegetable oil or melted coconut oil
2 tbsp. maple syrup or sugar of choice
1 tsp. vanilla extract
200g Nature’s Charm Coconut Caramel Sauce

Oil for cooking

Cooking Method

Serves 2-3

1. In a mixing bowl, whisk together the dry ingredients, and in a separate bowl or jug whisk together the wet ingredients.

2. Slowly add the liquid mixture to the dry mixture until thoroughly combined and there are no lumps remaining. Let the batter rest for 5-10 minutes before cooking.

3. Heat your frying pan over a medium-high heat so that when you add a few drops of water they sizzle.

4. If necessary, lightly oil the frying pan and then carefully using kitchen paper towel rub the oil over the surface of the pan.

5. Add 2-3 tbsp of the mixture to the pan to form each pancake and cook for 1-2 minutes until the edges have started to cook and you see lots of small bubbles on the top. Flip the pancakes and then cook for a further 1-2 minutes until the pancakes feel firm in the middle.

6. Keep the pancakes on a wire rack and repeat the process until all the batter has been used. If you are doing more than one quantity of the batter, pre-heat the oven to 100c and keep the pancakes covered in foil in the oven before serving.

7. Gently heat the caramel sauce in a saucepan or in the microwave until hot and has a runny consistency.

8. Serve the pancakes with the caramel sauce and any other toppings you may like.


Note: for gluten-free pancakes, replace the self-raising flour with 110g rice flour, 20g cornflour and 20g tapioca flour.