Fluffy chocolate chip pancakes, peanut caramel sauce and caramelised pecans

25th October 2020

Wow that title was a mouthful, but I had to get in all the amazing bits of this recipe. First things first the fluffy pancakes! I was lucky enough o be sent a pack of Griddle bakery chocolate chip pancakes. This easy ready to use mix is ready with just the addition of milk (and eggs if preferred) and they make the fluffiest pancakes I’ve ever seen! They are available direct ton their website or at Sainsbury’s so definitely check them out!

Now what better accompaniment to chocolate chip pancakes then a peanut caramel sauce!! I’m literally drooling as I type this. Using a few store cupboard essentials this easy caramel sauce is whipped up in no time. I used Manilife deep roast smooth peanut butter to make the sauce (the flavour is incredible and it’s the perfect runny consistency), followed by maple syrup to sweeten, vanilla extract to flavour, salt and milk to loosen. I used 2 tbsp in my sauce, but if you would like a thinner sauce, add more milk.

Finally the pecans, I love caramelising my pecans in maple syrup it adds so much flavour, because not only does adding them to the pan toast them, the maple syrup adds an amazing caramel glaze, I like to add a little pinch of salt sometimes too.

Let me know if you give this recipe a try, I love hearing your feedback.

Fluffy chocolate chip pancakes, peanut caramel sauce and caramelised pecans

Recipe by Sarah's Healthy KitchenCourse: BreakfastDifficulty: easy


Prep time


Cooking time



Fluffy chocolate chip pancakes using Griddle bakery pancake mix.
Served with peanut caramel sauce, caramelised pecans and sliced banana


  • 1 pack Griddle bakery chocolate chip pancakes

  • 2 eggs

  • 220ml oat milk

  • coconut oil (for frying)

  • Sauce:

  • 2 tbsp smooth peanut butter

  • 1 tbsp maple syrup

  • Pinch of salt

  • 1/4 tsp vanilla extract

  • 2 tbsp oat milk

  • Toppings:

  • Handful of pecans

  • 1 tbsp maple syrup

  • 1 banana, sliced


  • Add the pancake mix, eggs and milk to a large bowl and whisk until smooth and combined, then set aside.
  • Next make the sauce, add the peanut butter, maple syrup, salt, vanilla extract and milk to a small bowl and beat until smooth. (Add extra
    milk if you would like a thinner consistency).
  • Heat a little coconut oil in a large frying pan. Once the oil is hot, add a heaped tbsp of mixture and cook for 2 minutes, before flipping and cooking for a further minute. Repeat until all the mixture is used.
  • Add the pecans to the same frying pan and toast for 30 seconds to a minute. Remove the pan from the heat, add the maple syrup and stir to coat the pecans.
  • Stack the pancakes, drizzle with peanut caramel and top with banana slices and caramelised pecans.
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