Fluffy Multigrain Pancakes with Date Caramel, Toasted Coconut and melted chocolate or maple syrup chocolate drizzle. Allergen Information: Free of Dairy,egg, corn, soy, yeast. Can be made gluten-free with gluten-free pancake mix.Makes 4-5 pancakes. Easily doubled

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 2
  • Category: Breakfast
  • Cuisine: American, Vegan

Ingredients

For the Pancakes:

  • 1 cup my multi-grain Pancake Mix (use my gluten-free pancake mix to make gf.)
  • 1/4 cup almond milk
  • 1/3 cup + water
  • 1/2 teaspoon lemon juice
  • 2 teaspoons oil (optional)
  • a generous dash of cinnamon and vanilla extract

Salted Date Caramel:

  • 7-8 Medjool Dates (pits removed)
  • 1 Tablespoon Maple syrup
  • water as needed
  • 1 teaspoon coconut oil
  • a generous pinch of fine sea salt

Other:

  • 1/4 cup shredded dried coconut
  • Melted Chocolate
  • Maple syrup if needed

Method

Make Pancakes:

  1. Add the lemon juice to 1/3 cup water. Add the almond milk, water, oil, cinnamon, vanilla to the dry pancake mix. Mix until just combined and let sit for 2 minutes. If the mixture feels too thick (it is thicker than plain flour pancake mix), then add a tablespoon more water.
  2. Heat the pan on medium heat. Grease with a little oil. Once the pan is hot, pour ladle full (1/4 cup) of the pancake batter for each pancake. Spread the batter a bit with the ladle if needed. Cover the pan for 2 minutes. Remove cover and continue for another 2 or so minutes until the top is bubbly. Flip and cook for another 2-3 minutes. Reduce head a bit to low-medium while cooking if the pan gets too hot. Or use your favorite pancake mix recipe, and adjust liquid accordingly.

Toast the Coconut:

  1. Dry roast the coconut shreds in a pan on medium heat for a few minutes until golden.

Make Date Caramel:

  1. Soak the dates for 15 minutes in hot water. Drain then blend with all the ingredients into a smooth paste. Use 2-3 Tablespoons of water or as needed for desired consistency. Omit salt for plain caramel. You can make the caramel before hand and refrigerate for upto 3 days.

Chocolate Drizzle:

  1. Melt 1/4 cup chocolate chips on double boiler with a Tablespoon almond/coconut milk. Add more milk if you like a more thinner chocolate drizzle.
  2. Or mix equal amount of cocoa powder, maple syrup into a smooth mixture and use.

Assemble:

  1. Prep the toppings before making pancakes. Top each warm pancake, or just the top pancake with a generous amount of the date caramel, then sprinkle with toasted coconut and drizzle melted chocolate. Use maple syrup if needed and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.