My Multi-grain Pancake Mix Almond milk Lemon juice Cinnamon and vanilla extract Medjool dates Maple syrup
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To make pancakes, mix lemon juice with 1/3 cup water, then add almond milk, more water, oil, cinnamon, and vanilla to the dry pancake mix. Stir until combined and let it rest for 2 minutes. If it's too thick, add a bit more water. Heat a pan on medium, grease with oil, and pour 1/4 cup batter per pancake. Cook covered for 2 minutes, uncover and cook for another 2 until top is bubbly. Flip and cook 2-3 more minutes. Adjust heat as needed. Alternatively, adjust liquid in your favorite pancake mix recipe.
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Toast coconut shreds until golden in a pan over medium heat. For the date caramel, soak dates for 15 minutes, blend with other ingredients until smooth, adjusting water for consistency. Salt can be omitted for plain caramel. Make caramel ahead and refrigerate up to 3 days. For chocolate drizzle, melt 1/4 cup chocolate chips with 1 tablespoon almond/coconut milk, adjust milk for desired thickness. Alternatively, blend cocoa powder and maple syrup equally for a smooth mixture.
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Prepare toppings before cooking pancakes. Once cooked, add generous date caramel, toasted coconut, and drizzled melted chocolate to each warm pancake (or just the top one). If desired, use maple syrup. Serve and enjoy.
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