Chocolate Pancakes with Caramel and Peanut Butter Sauce

Chocolate Pancakes with Caramel and Peanut Butter Sauce

Time: 20 minutes
Serve: 2
Dairy Free / Vegetarian

Pancake Ingredients 1 cup wholemeal spelt flour
1 cup unsweetened almond milk
3 medjool dates, pitted
3 tbsp raw cacao powder
1 very ripe banana

Sauce Ingredients:
1/3 cup coconut milk
2 tbsp Mayver's Peanut Butter
3 medjool dates

Blend the dates and the almond milk until they are well combined and there are no chunks.
In a mixing bowl, combine the flour with the cacao powder, date/almond milk from the blender and the banana. Mash the banana through the mixture with a fork.
In a non-stick frypan over medium heat, cook the pancakes for approx. 2 minutes either side.
Blend the sauce ingredients until smooth and creamy. Pour over pancakes when they're ready.

This delicious vegan recipe is by Rebecca Young

Pancakes For Breakfast, Lunch and Dinner!

It's not every day we're encouraged to eat pancakes, which is why Mayver's loves to celebrate Pancake Day, which this year, falls on February 25.

Also known as Shrove Tuesday, the celebration marks the final day before Lent and originated as a way to use up leftover ingredients before the fasting period. It's also a fantastic excuse to celebrate and enjoy one of our favourite foods.

Leading dietitian Susie Burrell says pancakes are an easy, versatile meal that can be as healthy or as indulgent as you like.

"Pancakes really are a fantastic way to use up ingredients and are super easy and quick to whip up when you're facing hungry kids," she says.

"To keep pancakes healthy, focus on including fresh and natural ingredients like nut spreads, fruit, vegetables and herbs and reduce the use of sugars and artificial sweeteners."

For more information or recipe inspiration visit