Vanilla Pancakes with Salted Caramel Sauce

• Vegetarian
• Gluten free

• Canned Goods

  • 3 tbsp Apple sauce
  • 2/3 cup Coconut milk

• Condiments

  • 1/4 cup Agave nectar / maple syrup

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/8 tsp Baking soda
  • 100 ml Coconut blossom sugar
  • 1 From 1 vanilla pod, Seeds
  • 1 cup Gluten free flour
  • 5 ml Salt flakes, coarse
  • 5 ml Vanilla extract

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

• Dairy

  • 100 ml Coconut cream / milk

• Liquids

  • 1/4 cup Water, HOT
  • 100 ml Water

Found on cupcakerichard.com

Ingredients

• 1 cup gluten free flour
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 3 tbsp apple sauce
• 2/3 cup coconut milk
• 1 tsp apple cider vinegar
• 1/4 cup agave nectar / maple syrup
• seeds from 1 vanilla pod / 1 tbsp vanilla extract
• 1/4 cup hot water {optional}
• 100ml coconut blossom sugar {brown sugar will work also}
• 100ml water
• 100ml coconut cream / milk
• 5ml vanilla extract
• 5ml coarse salt flakes

Directions

• Combine coconut milk and apple cider vinegar and allow to stand for five minutes. Sift flour, baking powder and baking soda in a medium sized bowl. Whisk together coconut milk mixture, agave, vanilla and apple sauce. Add wet ingredients to dry ingredients and mix until completely combined. If batter is too stiff, add up to 1/4 cup of warm water to create a more liquid consistency. Batter should not be completely runny and still spoonable. Heat a drop of coconut oil in a non stick pan. Add one tablespoon of batter, per pancake, to the pan. Allow to cook for two minutes or until air bubbles start to form on top of pancakes. Flip pancakes over and allow to cook through on medium heat Place on paper towel
• Add sugar and water to sauce pan. Allow sugar to melt over medium heat and simmer for two minutes. Add coconut milk and allow to simmer for a further 10 - 12 minutes. Remove from heat and stir in vanilla and salt.