1 1/4 cups all purpose flour
2 tablespoons white sugar (If vegan, not plant based, make sure the brand you use is in fact vegan, not all white sugars are. I use Florida Crystals)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 1/4 cup plant based milk
1 tablespoon melted vegan butter
1 cup vegan chocolate chips or chopped dark chocolate, divided in half
2 teaspoons coconut oil, or vegan butter for the chocolate sauce
1/2 cup shredded coconut, toasted
Sweet Aquafaba Whip: (you could also use canned vegan whip cream)
liquid from 1 can of chickpeas
3/4 cups sugar
1/3 teaspoon cream of tarter
Easy Vegan No Cook Caramel:
1/2 cup dried dates
1/4 cup canned coconut cream
1/3 cup maple syrup
pinch of salt
1/4 teaspoon vanilla extract
For the Sweet Aquafaba whip: Add sugar and chickpea liquid to a microwave safe container. Microwave for thirty seconds at a time, stirring each time until the sugar is dissolved. Add all of the ingredients to a stand mixer and mix for about 10 minutes until stiff peaks form and the whip is glossy. You can also do this in a large bowl with an electric hand mixer. It takes a good bit longer for aquafaba whip cream than it does basic aquafaba because of the sugar. Trust me when I say it’s worth the effort. It is like a marshmallowy/whip creamy perfect cloud of magic. I highly suggest trying a batch. You may never go back to coconut whip cream!
For the Caramel: Add the ingredients for the caramel to a food processor or blender. You may have trouble getting it to process in your blender because it is a small volume of ingredients. If you do not have a food processor, I suggest doubling the ingredients so you have enough volume that your blender will break it down. Let’s be real, I’m sure you can find plenty of ways to use up the extra! Store caramel in the fridge 1 - 2 weeks.
For the Pancakes: Whisk all dry ingredients in a large bowl.
Add in the melted butter, plant based milk, vanilla, and stir well.
Heat a large skillet on medium heat. Add a teaspoon of vegan butter or spray the pan with cooking oil. Using a 1/4 cup measuring cup, scoop out batter into the skillet, 2 or 3 pancakes at time. Sprinkle each pancake with some of the chocolate chips or chopped chocolate. You will only use half of the chocolate for pancakes.
Let pancakes cook until tiny bubbles begin to form and pop, once this happens they are ready to flip. Cook on the other side for another minute or two, until cooked through.
Repeat, adding more butter or oil to the pan as needed, until all batter is used.
Take the other half of the chocolate that you reserved, along with the teaspoons of coconut oil or vegan butter in a microwave safe bowl, and microwave for 30 seconds. Stir well and repeat microwaving at 30 second intervals time until chocolate has melted.
Add coconut to a skillet and heat over medium heat, stirring continuously until the coconut begins to brown. Remove coconut from the pan once it is toasted.
Stack 3 - 4 pancakes on a plate, topping with sweet aquafaba whip and coconut. Drizzle with chocolate sauce and camel to serve.
Serves 3 - 4. but the pancake batter can be easily doubled!
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