Caramel Chocolate Pancakes (Breakfast)

Stir all caramel filling ingredients together in a small bowl with a whisk. 2. Line a sheet pan with parchment paper and spread the caramel into 6 round discs about 7-8 cm in diameter; freeze for about 20 minutes. 3. Meanwhile, stir all dry pancake ingredients together in a bowl. 4. Process all wet pancake ingredients except the oil in a blender. 5. Pour the wet ingredients into the dry ingredients, stir to combine, and let the batter rest for a few minutes. 6. Preheat a skillet to low-medium heat and add a little coconut oil. 7. Pour about 1.5 heaped tbsp of batter into the skillet, place 1 frozen caramel disc in the center, and cover with about 1 tbsp more batter. 8. Cover with a lid and cook for about 3 minutes, then flip and cook 1-2 minutes more; repeat with the remaining batter. 9. Serve with banana slices and a chocolate sauce.