Start your day with this vegan protein-packed baked pancake bowl featuring winter-spiced persimmons and a luscious date “caramel” drizzle.
Caramel in a flash!
Make ahead your date “caramel” and store in the fridge for up to 2 weeks. Date caramel is a healthy dessert topping, perfect for anytime-treating!
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Caramel Spiced Persimmons Pancake Bowl
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Ingredients
- 1 cup organic einkorn flour whole wheat also works
- 1 scoop vegan vanilla or cinnamon protein powder 2 Tbsp
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- Pinch of black pepper
- 1/4 tsp ground cloves
- Pinch of salt
- 1 cup almond or coconut milk
- 1/4 cup organic maple syrup or unrefined coconut sugar
- 2 Tbsp ground flaxseed mixed with 6 Tbsp water flax egg
- 1 tsp pure vanilla bean paste or extract
- 2 ripe persimmons sliced
- 1/4 cup dates pitted (soaked for 10 minutes in hot water to soften)
- 1/4 cup coconut cream
Instructions
- Preheat your oven to 350 F.
- In bowl, mix flour, protein powder, baking powder, cinnamon, ginger, nutmeg, black pepper, cloves, and salt.
- In another bowl, whisk together almond milk, maple syrup, prepared flax egg, and vanilla bean paste.
- Combine wet and dry ingredients until just smooth. Do not overmix.
- Grease oven-safe 6 x 6 inch or 8 x 8 inch baking dish, pour in pancake batter, then top with sliced persimmons. (Choose baking dish size depending upon how thick you prefer the cake: the bigger dish will create a thinner pancake.)
- Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.
- While pancake bakes, in blender, blend soaked and drained dates with coconut cream until completely smooth. Add more coconut cream gradually, until desired consistency is reached.
- Once pancake is finished baking, cut into pieces and add to 4 serving bowls.
- Drizzle date “caramel” over baked pancake bowl before serving.
