Salted Caramel Cocoa Pancakes by The Coconut Goddess

An absolute favourite dessert created by one of our favourite babes The Coconut Goddess from New Zealand! Had to add these to the archives and share the recipe with everyone.

What you'll need: 

  • 1 1/2 cups of whole oats
  • 1 cup of plant milk
  • 1 large, ripe banana
  • 2 tablespoons of Damn Sugar Salted Caramel Hot Chocolate
  • 1 tablespoon of raw cacao
  • 1/2 a teaspoon of baking powder (optional)



  • Homemade banoffee pie bars or any other raw chocolates
  • Cacao nibs
  • Cacao dust


  1. First, place the oats in the bowl of a food processor and whizz until a fine flour is formed (this will take around 2-3 minutes). Whilst the blender is still running, add the Damn Sugar Salted Caramel Hot Chocolate, followed by the raw cacao, baking powder, banana, then finally the plant milk. This should leave you with a relatively runny batter, which you can then pour into a jug for easy pouring, or persevere with the bulky processor bowl.
  2. Heat a small non-stick pan (or a regular pan glazed with coconut oil) over a low heat, and begin frying the pancake batter into discs. Which size you make them depends on your own personal preference, but mine are usually around 6-8cm wide. It takes great skill to get them all the same size, but who needs another excuse to practice the art of pancake making? You'll know when to flip them when the top becomes bubbly and the edges a solid chocolate brown.
  3. Proceed to make the sauce by heating the plant milk and sea salt in a small saucepan over a low heat until just warm, then adding the healthy nutella and stirring until well combined and lovely and rich. You'll know the right consistency when you see it - still thick, but able to hold together when it creeps down the spoon. You may need to adjust the nutella to milk ratio if you find it a little too claggy, or alternatively, eager to slip away.
  4. Once all pancakes are cooked and cooled, stack with the biggest side facing downwards, and the smaller pancakes on top. Scoop the hazelnut and cacao sauce onto the centre of the top pancake, then swirl around and outwards to the edges. It should begin naturally dripping by course of gravity, but if not, feel free to give it a friendly nudge in the right direction. Top with chocolate of your choice, cacao nibs, and cacao dust, and enjoy!


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