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Vegan American Style Pancake Recipe with Pineapple and a Coffee Coconut Caramel Sauce

  • 2 min read

This Vegan American Style Pancake recipe with Pineapple & a coffee coconut caramel sauce makes a delicious breakfast (any time of the day!)!

Peter Gorton is an award-winning Master Chef of Great Britain and an Owens Coffee ambassador. This vegan pancake recipe is part of our Cooking With Coffee series.

Vegan American Style Pancake recipe with Pineapple & a Coffee, Coconut Caramel Sauce

 

During Veganuary, we're exploring recipes using Owens Coffee, which are suitable for anyone doing the Veganuary challenge.

Owens Coffee ambassador, Peter Gorton has created this Vegan American style pancake recipe especially for us. Why not give it a try this month? If you love it, it will be a perfectly timed practice ahead of Shrove Tuesday in February too!

Ingredients - serves 4

For the pancakes

150g plain flour
1 tsp baking powder
250g almond milk or coconut milk
2 tbsp agave syrup
1 tsp good quality vanilla extract
Pinch salt, optional

 

For the topping/sauce

120g dark agave nectar
160g full fat coconut milk
3 tbsp brewed Owens coffee
1 tbsp finely ground Owens coffee
1 fresh pineapple, core removed and diced
2 tbsp toasted coconut for garnish
Juice of half a fresh lime

Vegan American style pancakes topped with pineapple and a coffee coconut caramel sauce served on a white plate

 

Method

Put the plain flour and baking powder in a bowl, add the almond milk and whisk, add the agave syrup, vanilla extract and a pinch of salt, mix well and leave for 15 minutes before cooking.

Heat a small frying pan over a medium heat, add a good tablespoon of batter mixture to the pan, keeping it flat and level to make a good circle.

Cook for 30 seconds until the pancake is firm enough to slide when you shake the pan, flip it over and cook for another 20 seconds.

Remove the pancakes to a plate, cook the rest of the batter in the same way.

Put the dark agave nectar in a saucepan and bring to a boil for 2 minutes. Add the coconut milk, ground coffee and brewed coffee, reduce over a medium heat to the desired consistency, add the fresh lime juice and set aside until ready to serve.

To Serve

Place one of the pancakes in the centre of a plate add a few pieces of the fresh pineapple, place another pancake on top and repeat the process.

Drizzle over the coffee and coconut sauce, garnish with toasted desiccated coconut. 

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