Easy Vegan Pancake Recipe With White Chocolate
These white chocolate pancakes are so soft and really tasty!
Servings: 10 pancakes
Ingredients
Dry Ingredients:
- 200 g all-purpose flour
- 30 g granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
Wet Ingredients:
- 125 ml water
- 240 ml plant milk
- 2.5 tablespoons vegetable oil
- 1 teaspoon vanilla extract optional
Toppings:
- 125 g vegan white chocolate melted
- Vegan chocolate shavings to taste
Extras:
- A small lump of vegan butter for greasing the pan.
Instructions
Making the pancake batter:
- In a large bowl, mix the all-purpose flour, granulated sugar, baking powder and salt.
- Next add the water, plant milk, vegetable oil and vanilla to the mixture. Use a large spoon to mix again until the batter is just combined. Don't over-mix. The flour should be fully folded in. A few lumps are okay.
Frying the pancakes:
- Grease a medium, non-stick frying pan with vegan butter. Place the pan over a medium-high heat and allow it to get hot for roughly 30 seconds.
- Pour enough mixture into the heated pan to create a pancake that is 12cm in diameter.
- When the uncooked side of the pancake begins to bubble, this means it's ready to be flipped. Flip and cook the other side until it's golden brown. Repeat these steps until you have used all of the pancake batter.
Making the white chocolate topping:
- Once you have stacked your pancakes, it's time to make the topping using the double-boiling method. Melt the white chocolate over a medium-high heat. Continuously stir until it is smooth and runny.
- Pour the melted chocolate over the pancake stack and enjoy!
Notes
- Store the pancakes in the refrigerator (in an airtight container) for up to 4 days.
- Store in the freezer in a ziplock bag for up to 1 month).