Sweet treat Vegan cacao caramel pancakes with Aldi
Ingredients:
130g plain flour,
25g cacao,
2tsp baking powder,
250ml almond drink,
35ml melted coconut oil,
35ml maple syrup,
1tsp vanilla essence,
pinch of salt and
50ml of Aldi’s The Infusionist Caramel & Hazelnut Rum Liqueur (£8.99).
Method:
Put the flour, cacao, baking powder and salt into a bowl and mix.
In a separate bowl, add the almond drink, coconut oil, vanilla essence, maple syrup and Aldi’s The Infusionist Caramel & Hazelnut Rum Liqueur and whisk.
Make a well with the dry ingredients and slowly add and mix in the liquid ingredients.
For each pancake, add 4tbsp into a pan and cook for a minute on each side.
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