peanut butter banana pancakes with salted chocolate caramel syrup

Ingredients

• 8 dates, seeded and soaked for 1 hour
• 1/2 cup + 2 tablespoons almond milk
• 1/4 cup water
• 2 tablespoons maple syrup
• 1 tablespoon cacao powder (or cocoa powder)
• sea salt to taste

• 1 very ripe banana, mashed
• 1/2 cup creamy peanut butter
• 1 1/2 cups almond milk
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 3/4 cup buckwheat flour
• 1/2 cup coconut flour
• 1/4 cup tapioca starch (or arrow root/cornstarch)
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• dash of ground nutmeg

Instructions

• Pulse the dates in a food processor until they are in small pieces. Add the rest of the ingredients and process until very smooth, scraping sides as needed. Add more almond milk or water as need to thin it out. Chill until ready to use.

• Mix together the almond milk and apple cider vinegar and allow to sit and curdle.
• Whisk together the dry ingredients in a medium bowl. In a large bowl, mix together the banana and peanut butter. Add the rest of the wet ingredients and mix until fully combined.
• Slowly add the dry ingredients to the wet, stirring as you go. Mix until just combined. This will be a thick batter.
• Heat a large frying pan or griddle over medium heat. Lightly spray with oil. Once the pan is hot, use a 1/3 cup to scoop the batter onto the pan. Use a spoon or spatula to spread it out in a circular shape. Allow to cook until the batter begins to look dry on the top, about 3 minutes. Flip the pancake and allow to cook for about 2-3 minutes. Remove from heat and if not serving immediately, keep it warm on a plate covered with aluminum foil. Regrease the pan in between each pancake.
• Serve with the chocolate caramel sauce and enjoy!