Salted Caramel Pancakes

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Whip up a stack of these easy plant-based pancakes and drizzle warm salted caramel sauce on top!



300g Self raising flour
1 teaspoon Baking powder
1 tablespoon Sugar
1 tablespoon Vanilla extract
A pinch of Salt
400ml Oat milk
1 tablespoon Vegetable oil

Salted Caramel Sauce

200g Sugar
90g Salted butter
120ml Double cream
1 teaspoon Salt



Add the flour, baking powder, sugar, vanilla extract and salt to a mixing bowl, whisk until combined then gradually add the milk while whisking until smooth.

Heat some of the oil in a frying pan over a medium heat, add some of the batter to the pan forming two to three pancakes at a time. Heat for 3 to 4 minutes or until golden brown, flip using a spatula and heat the other side for 2 to 3 minutes or until golden brown.

Salted Caramel Sauce

Add the sugar to a saucepan, heat over a medium heat while stirring so it doesn't burn. Once the sugar has melted, add the butter, stir until melted then slowly drizzle in the cream while stirring and then remove from the heat.

Add the salt, mix and leave to cool and thicken. Drizzle over stacked pancakes to serve.

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