Description
These Easy Vegan Pancakes are a delicious and wholesome plant-based breakfast option. Made with oat milk and a blend of nutritious ingredients like maca powder and vegan protein powder, these fluffy pancakes are served layered with homemade salted caramel and rich chocolate fudge sauces, topped optionally with vegan vanilla ice cream for a decadent touch.
Ingredients
Scale
Pancakes
- 1 cup oat milk (or other plant-based milk)
- 1 teaspoon apple cider vinegar
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon maca powder
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
- 2 tablespoons vegan protein powder
- 1 tablespoon peanut butter
- ½ teaspoon sea salt
Salted Caramel Sauce
- 5 tablespoons pure maple syrup
- 1 tablespoon peanut butter
- ½ teaspoon sea salt
Chocolate Fudge Sauce
- 50 g vegan dark chocolate
- ½ cup coconut cream (or full fat canned coconut milk)
To Serve (Optional)
- Vegan vanilla ice cream
Instructions
- Make Vegan Buttermilk: Add the oat milk and apple cider vinegar to a bowl and mix well. Set aside for 5 minutes to allow it to curdle, creating a vegan buttermilk substitute.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking soda, and maca powder, stirring thoroughly to distribute the leavening and flavor evenly.
- Combine Wet Ingredients: Add the maple syrup, melted coconut oil, vanilla extract, and the prepared vegan buttermilk to the bowl. Whisk these wet ingredients together until smooth.
- Form Pancake Batter: Pour the wet ingredients into the bowl with the dry ingredients and whisk well until the batter is smooth and free of lumps. Stir in the vegan protein powder and peanut butter until evenly incorporated.
- Cook Pancakes: Heat a frying pan over medium heat and lightly grease with coconut oil. Use an ice cream scoop to pour the batter onto the pan. Cook each pancake for 2-3 minutes until the underside is firm and golden, then flip and cook for another 1-2 minutes. Repeat until all batter is used.
- Prepare Salted Caramel Sauce: In a bowl, whisk together the maple syrup, peanut butter, and sea salt until a smooth caramel-like sauce forms.
- Prepare Chocolate Fudge Sauce: Place the vegan dark chocolate and coconut cream in a heatproof bowl. Melt over a double boiler, stirring constantly until the chocolate is completely melted and the sauce is smooth.
- Assemble Pancakes: Stack the cooked pancakes on a plate, alternating layers with 1 tablespoon of salted caramel sauce and 1 tablespoon of chocolate fudge sauce between each pancake.
- Serve: Optionally, serve the pancake stack with vegan vanilla ice cream on the side for an indulgent finish.
Notes
- You can substitute oat milk with any other plant-based milk like almond or soy milk.
- Adjust the sweetness of sauces to your taste by varying the amount of maple syrup used.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Use a non-stick pan or a well-seasoned skillet to prevent sticking during cooking.
- The maca powder adds a nutty flavor and nutritional boost but can be omitted if unavailable.
