Raspberry pancake stack with orange cream, figs and salted coconut caramel

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How delicious is to to eat a cake when it's still oven-warm? That is what these gluten free pancakes taste of with warm and gooey raspberries to tip it over the edge into utter heaven! Note that although I toast and grind the hazelnuts myself you can buy them with this already done for you. But if they are not ground fine it's best to give them an extra grind. 

This recipe makes 2 portions

For the cream

The zest of half an orange, plus a little for decoration

1/2 a block of New Roots Camembert style vegan cheese (you can substitute this with 1/4 cup cashew cream)

100g dairy free sugar free yoghurt

Mix all of the ingredients and chill. If you are using cashew cream you can do this with a spoon, if you are using a vegan cheese you may need a hand blender to get rid of the lumps. 

For the caramel

2 tablespoons coconut sugar

50ml water

A few drops of salted caramel flavouring

Add these ingredients to a pan, bring to the boil, simmer until reduced by half. Pour into a pyrex jug and leave to cool.

For the pancakes

50g hazelnuts

50g gram flour

2 tablespoons coconut sugar

4 tablespoons aquafaba, the water from a can or jar of chickpeas

4 tablespoons dairy free milk

100g frozen raspberries, defrosted and drained or fresh raspberries

A little coconut oil or other oil

If you are toasting your own hazelnuts bake them for 10-15 minutes in an oven at 180c, cool and peel the skins off by rubbing them in your hands. Grind in the chopper attachment of a hand blender or in a food processor. 

Mix the hazelnuts with the gram flour and sugar.

In a large bowl whisk the aquafaba until it is soft peaks. Fold in the dry ingredients and the milk. Now add the raspberries and fold them in gently. 

Heat a small amount of oil in a pan, once hot add 3 ladles of batter so you make 3 small pancakes. Once they are cooked on the bottom, flip and fry on the other side. Once they are cooked on both sides remove from the pan and put onto a plate and then cover them with a tea towel. Cook the remaining pancakes. 

Cut 1 large fig or 2 small figs into 6 pieces. 

To serve, stack the pancakes with the cream between each pancake and also on top. Pop the figs on the very top, pour on the caramel, add a little grated orange zest and a few crushed hazelnuts.