Caramel Slice Pancakes

Caramel Slice Pancakes
These gorgeous, amazing pancakes are brought to you today by Hannah of HealthSynergy. She kindly prepared this recipe to be featured on Aquamarine Dreams. Hannah and her mother make beautiful, health recipes that focus on cultivating ingredients that are mainly organic, whole (minimally processed), low on sweeteners, sustainably grown, and more.  – Check out her website here, where you can find her amazing recipe ebooks, and make sure to follow her on instagram at @HealthSynergy!
These amazing pancakes are a caramel flavoured blend to create that sweet taste we all love. Then they are drizzled with a decadent raw chocolate sauce and sprinkled with our homemade hazelnut crumble. MUST-try!

Pancakes
1/2 heaped cup buckwheat flour
2 tbsp Pro Plenish marine collagen
1 tbsp mesquite powder, optional
1/2 tsp baking powder
1/2 tsp vanilla bean powder
2 organic eggs, separated
1 ripe banana
1/4 cup raw cashews
3/4 cup filtered water
4 medjool dates
1 tbsp hulled tahini
1/4 tsp Himalayan salt
1 tsp coconut oil, to cook

Hazelnut Crumble
1/4 cup hazelnuts
2 tbsp shredded coconut
2 medjool dates
1/2 tsp cinnamon
1/2 tsp coconut oil, melted

Choc-Tahini Sauce
2 tbsp cacao powder
1 tbsp hulled tahini
1 tbsp coconut nectar
Boiling water, add until desired consistency is reached

Firstly prepare the hazelnut crumble. Combine all crumble ingredients in a blender and briefly blend until it forms a ‘crumble’ like consistency, set aside | Then make choc-tahini sauce. Combine all sauce ingredients in a small bowl and mix until smooth, set aside while you make the pancakes | Combine buckwheat flour, baking powder, Pro Plenish collagen, vanilla and mesquite powder in a large mixing bowl, mix well | Then combine all remaining ingredients (except egg whites) in a blender, blend until smooth | Add to dry mixture, mixing well | Beat egg whites until firm peaks form and then gently fold into the pancake mixture | Place coconut oil in a non-stick pan and allow to melt over low-medium heat | Add a small amount of the pancake mixture and leave to cook for 1-2 minutes (or until bubbles start to form) | Flip and allow the other side to cook for another minute or so | Repeat this process for the rest of the mixture | Stack pancakes and serve with a drizzle of choc-tahini sauce and hazelnut crumble | Serve and enjoy

Serves 3

Enjoy! x