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Salted caramel gingerbread pancakes are a festive treat to try out this week before all the Christmas spoils. the decadence continues starting now with these pretty pancakes! Apart from all the festive cookies that I have been baking, these pancakes have been the cherry on top!

 

Salted caramel gingerbread pancakes are a festive treat to try out this week before all the Christmas spoils. The decadence continues starting now with these pretty pancakes! Apart from all the festive cookies that I have been baking, these pancakes have been the cherry on top! We are certainly getting into the Christmas mood.

 

Our Christmas tree has been up since the beginning of December and this past week all the Christmas shopping is done and dusted. No last minutes buy, hopefully, because I want to avoid getting stuck in line with our little munchkin. I am so excited to see what his reaction will be once he sees father Christmas (my husband) will he cry or be happy?

One thing for sure it’s going to be interesting and even more fun than last year’s Christmas. We are going to rent a house just out of town, so getting away for a few days is going to be good too! There are loads of eating on the menu and I am looking forward to all of the “family” activities since we don’t get to spend Christmas with our actual family. So this Christmas might come pretty close since we’re all South Africans.

 

I am so into gingerbread spice and I’ll post another recipe this week for you with this festive spice. The actual thing to these pancakes are the salted caramel…that is seriously amazing! I have been using this sauce on toast, desserts, pumpkin fritters etc. So keep a lookout this week for some more festive inspirations!!

Recipe

Prep Time
0
Cook Time
0
1 - 2People
Serves 1
Beginner
Difficulty 0

Ingredients

  • 1 cup spelt flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp gingerbread spice
  • 1 tbsp apple cider vinegar
  • 1/4 cup coconut sugar
  • 3/4 cup almond milk
  • 1 tsp coconut oil melted
  • 1/4 tsp salt

Cashew whipped cream

  • 200ml coconut cream
  • 1/2 cup blended soaked cashews
  • 1/4 cup maple syrup
  • 1 tbsp lemon juice
  • pinch of salt

Salted caramel sauce

  • 400ml coconut cream or milk
  • 1/2 cup maple syrup
  • 1/2 cup coconut sugar
  • 1 tsp vanilla essence
  • 1/2 tsp salt

How to make your very own gingerbread spice mix 

Method

  1. Sift together the flour, baking powder, baking soda, gingerbread spice, salt and sugar.
  2. Whisk together the milk, apple cider vinegar, melted coconut oil and vanilla essence.
  3. Mix the wet into the dry and then let them sit for 5-10 minutes before frying 1-2 tbsp pancake batter in coconut oil.
  4. Let the pancakes fry 2-3 minutes on each side.

 

Cashew whipped cream

  1. Blend the cashews until smooth and set aside.
  2. Whip up the coconut cream and fold in the cashews, maple syrup, lemon juice and a pinch of salt.
  3. Store in a glass container in the fridge for up to two weeks.

 

Salted caramel sauce

  1. Bring to a simmer the coconut cream, maple syrup, and coconut sugar for 20-30 minutes until the caramel starts to thicken.
  2. Remove the caramel from the heat and then whisk in the vanilla essence and the salt.
  3. Store in a glass container and just heat up to use as caramel on pancakes, toast ect.
Life-in-the-South-ICON

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Hope you’ll give these pancakes a try! They are super yum and perfect for a pretty festive week**

M*

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