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Fresh Ginger Pancakes with Caramel Lime Fruits

Serves: 4

Cost Cutting Eco Friendly Quick Make

Liven up your breakfast with this exotic little number

Fresh Ginger Pancakes with Caramel Lime Fruits Recipe: Veggie


For the filling:

8 tbsp Bonne Maman Caramel Spread

4 tbsp fresh orange, mango and passion fruit juice [or any other tropical fruit juice]

grated zest and juice of 1 lime

½ papaya, seeded and sliced

¼ pineapple, thinly sliced

50g blueberries

a little melted butter for cooking

200ml tub crème fraîche

For the pancake batter:

125g self-raising flour

3 tbsp caster sugar

1 free-range egg

150ml whole milk

½ tsp baking powder

2 tsp finely grated fresh ginger


  • Stir together the Bonne Maman Caramel Spread, fruit juice and 2 tsp lime juice with 2 tbsp water.
  • Put all the fruit in a bowl and stir in 2-3 tbsp of the caramel sauce.
  • Whisk together the batter ingredients until smooth.
  • Heat an 18-20cm non-stick pan and brush lightly with melted butter.
  • Ladle in 50-60ml of batter and tilt the pan so that the batter forms a large pancake. Cook until the surface is covered with bubbles then flip over and cook for a further one minute. Tip on to a plate. Continue until you have used all the batter.
  • To serve: put the pancakes onto serving plates and spoon a little crème fraîche and caramel fruits onto one half. Fold over and serve drizzled with the remaining caramel sauce and some lime zest.
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