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Gizzi Erskine’s Coconut Salted Caramel Pancakes

Serves: 2

Ready in: 60 mins +

Gizzi Erskine shares her recipe for a deliciously sweet pancake that's perfect for Shrove Tuesday and lazy weekends at home. It's made with milk, but you can easily swap that out with a coconut milk for a dairy-free, vegan version. This recipe makes tons of the caramel sauce but it lasts for yonks in the fridge and is great on everything from these pancakes, to being heated up and poured over ice cream - and the best thing is that it has a coconut tang but is a great dairy-free alternative!

Gizzi Erskine’s Coconut Salted Caramel Pancakes Recipe: Live Green & Good


110g plain flour
a pinch of salt
a pinch of sugar
1 free-range egg
1 free-range egg yolk
½ pint milk
2 Tbsp The Groovy Food Company Organic Virgin Coconut Oil

For the coconut salted caramel topping:

320g The Groovy Food Company Organic Coconut Sugar
30ml water
250ml coconut cream
120g The Groovy Food Company Organic Virgin Coconut Oil
seeds from 1 vanilla pod
½ tsp sea salt


  • To make the coconut salted caramel topping, put the sugar and water in a large saucepan and melt over a low heat, stirring gently. Bring up the temperature and bring the sugar syrup to the boil. (Do not stir now as this will cause crystals to appear). The sugar syrup will slowly turn into a caramel (it is a medium-mahogany colour with normal sugar, but coconut sugar is already dark so you need to wait for it to thicken slightly and until the room smells of caramel). Quickly but carefully pour in the coconut cream and beat it back to a smooth texture as the cold cream will make the caramel seize. Beat in the organic virgin coconut oil, vanilla and salt until smooth and combined. Transfer to a jam jar or two to cool.
  • Put the flour, salt and sugar into a mixing bowl. Gradually whisk in the egg and egg yolk, and milk until smooth and combined. Cover with clingfilm and leave to rest in the fridge for 30 minutes.
  • Heat a pancake/crepe pan to a medium heat (make sure the pan it fairly hot before spooning in the batter otherwise you will get thick, rubbery pancakes). Dip a piece of kitchen paper into the oil and wipe around the pan.
  • Ladle one ladleful of the batter into the pan and swirl it round, making sure it coats the bottom. Pour any excess batter back into the bowl and fry the pancake for 30 seconds to one minute. (The pancake should be nicely golden on its base). Carefully flip it over and finish cooking the pancake for a further 30 seconds on the other side. (This side will have small brown blisters on it). Slide the pancake onto a plate and repeat with the rest of the batter.
  • Spread the inside of your crepe with a good two tablespoons of the coconut salted caramel to serve.
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