Chocolate pancakes with caramel and peanut butter sauce

Pancake Day - Chocolate pancakes with caramel and peanut butter sauce

A day dedicated to eating pancakes is definitely something we can get behind. With Pancake Day (also known as Shrove Tuesday) fast approaching, we thought there was no better time to share a delicious pancake recipe.

Dietitian Susie Burrell said pancakes make an easy, versatile meal that can be as healthy or as indulgent as you like.

“To keep pancakes healthy, focus on including fresh and natural ingredients like fruit, vegetables and herbs, and reduce the use of sugars and artificial sweeteners,” she said.

Thankfully, these chocolate pancakes with caramel and peanut butter sauce are a lot healthier than they sound, and incorporate the goodness of spelt flour, almond milk and banana.

Not only are these pancakes vegan-friendly, they’re free of refined sugar but are sure to satisfy your sweet tooth.



1 cup wholemeal spelt flour

1 cup unsweetened almond milk

3 medjool dates, pitted

3 tbsp raw cacao powder

1 very ripe banana


1/3 cup coconut milk

2 tbsp Mayver’s Peanut Butter

3 medjool dates


Blend the dates and the almond milk until they are well combined and there are no chunks.

In a mixing bowl, combine the flour with the cacao powder, date/almond milk from the blender, and the banana. Mash the banana through the mixture with a fork.

In a non-stick frying pan over medium heat, cook the pancakes for approximately 2 minutes on each side.

Blend the sauce ingredients until smooth and creamy. Pour over the pancakes when they’re ready.


This delicious vegan recipe was created by Rebecca Young.