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!
Caramel Spiced Persimmons Pancake Bowl
Ingredients
- 1 cup (250 mL) organic einkorn flour (whole wheat also works)
- 1 scoop (2 Tbsp/30 mL) vegan vanilla or cinnamon protein powder
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) ground ginger
- 1/4 tsp (1 mL) ground nutmeg
- Pinch of black pepper
- 1/4 tsp (1 mL) ground cloves
- Pinch of salt
- 1 cup (250 mL) almond or coconut milk
- 1/4 cup (60 mL) organic maple syrup or unrefined coconut sugar
- 2 Tbsp (30 mL) ground flaxseed mixed with 6 Tbsp (90 mL) water (flax egg)
- 1 tsp (5 mL) pure vanilla bean paste or extract
- 2 ripe persimmons, sliced
- 1/4 cup (60 mL) dates, pitted (soaked for 10 minutes in hot water to soften)
- 1/4 cup (60 mL) coconut cream
Directions
01
Preheat your oven to 350 F (180 C).
02
In bowl, mix flour, protein powder, baking powder, cinnamon, ginger, nutmeg, black pepper, cloves, and salt.
03
In another bowl, whisk together almond milk, maple syrup, prepared flax egg, and vanilla bean paste.
04
Combine wet and dry ingredients until just smooth. Do not overmix.
05
Grease oven-safe 6 x 6 inch (15 x 15 cm) or 8 x 8 inch (20 x 20 cm) 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.)
06
Bake for 25 to 30 minutes, or until a toothpick inserted in centre comes out clean.
07
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.
08
Once pancake is finished baking, cut into pieces and add to 4 serving bowls.
09
Drizzle date “caramel” over baked pancake bowl before serving.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
