If I’ve learned anything over these last few weeks experimenting with vegan foods, is that it’s not all just broccoli and rice. There are great vegan substitutes that can be used for creative baking recipes, cheat meals, and “dupe” meals.
I woke up last Thursday with a sweet tooth, I wanted something chocolate for breakfast. It was #veganthursday, a day I dedicate on the @a_toastedcrumb Instagram to experimenting with vegan recipes, so it had to be vegan. Fortunately I’ve got several vegan ingredients laying around my kitchen as of late, so the environment was just right.
For this recipe, you’ll want to gather:
- Almond Milk (or dairy free milk)
- Rolled Oats (I like to use Bob’s Red Mill Rolled Oats in my recipes)
- Apple Cider Vinegar
- Cacao Powder
- Ripe Banana, mashed
- Maple Syrup
- Full-Fat Coconut Milk, divided
- Almond Extract
- Baking Powder
- Salt
- Coconut Oil
- Vanilla Extract
- Agave Nectar
- Sweetened Coconut Flakes, toasted
- Almond Slivers
If you like super-rich chocolate desserts you can also add in vegan chocolate chips. I like my chocolate desserts a bit more mild and evenly textured so I left them out.
Let’s get flipping!
- Place the bowl and whish of your stand mixer in the freezer while you make the pancakes. You need a very cold bowl to make coconut whipped cream.
- Add the almond milk, oats, apple cider vinegar, banana, maple syrup, coconut milk, almond extract, baking powder, and salt to a smoothie blender. Blend untill the mixture is smooth, about 30 seconds. (See exact measurements on recipe card)
- Heat a saucepan over medium heat for about 30 seconds.
- When the pan is hot, add a tsp of coconut oil and pour a small amount of the pancake batter in.
- Gently roll the pancake batter around to create an even cake, let the batter cook for 30 seconds to 1 minute (just until you see little bubbles form across the surface of the pancake).
- Tilt the pan, slide a spatula underneath the pancake and flip. Let it cook for another minute before removing it to another plate to cool.
- Continue this process until you’ve used all of the batter. Add a tsp of coconut oil to the pan whenever it needs to be re-lubricated (about every 2 – 3 pancakes depending on their size).
- When the pancakes are finished and cooling, remove the mixer bowl and whisk from the freezer and pour in the coconut milk.
- Turn the mixer on high, allowing the coconut milk to whisk on high for a few minutes (just until you see it thicken slightly).
- After 2 – 3 minutes, add the vanilla extract and agave and continue to whisk on high for another 2 minutes. You should see slight peaks when the cream is ready (the peaks will not be as high as regular whipped cream).
- Add a generous amount of coconut whipped cream to the pancakes, top with toasted coconut flakes and almond slivers.
How to toast coconut flakes:
Saucepan Method
- Heat a saucepan over medium heat for 1 minute.
- Pour in sweetened coconut flakes and let them rest for 30 seconds.
- Give the pan a shake and move them around a bit with a spatula.
- Continue this process until the flakes are toasted to your liking.
Kitchen Torch Method
- Line a baking sheet with parchment paper, spread the coconut flakes across it in a thin layer.
- Turn the torch on and wait until the flame has turned blue.
- Hold the torch a few inches away from the coconut flakes and gently toast them using a sweeping method.
- Toss and repeat until the flakes are toasted to your liking.
Oven Method
- Preheat the oven to 375°.
- Line a baking sheet with parchment paper, spread the coconut flakes across it in a thin layer.
- Bake the flakes in the oven for 3 minutes.
- Remove when the flakes are lightly golden and slide the parchment paper off of the cookie sheet to cool.
If you try this recipe out, don’t forget to post a rating and comment!
I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb!
Vegan Almond Joy Pancakes
8
pancakes5
minutes20
minutes30
minutesChocolate pancakes infused with coconut milk and almond flavor, topped with toasted coconut flakes, coconut whipped cream, and almond slivers.
Keep the screen of your device on
Ingredients
- Pancake Batter
1/2 cup Almond Milk unsweetened
1/2 cup Full-Fat Coconut Milk
1 tsp Apple Cider Vinegar
1 1/2 cups Rolled Oats
1/2 Ripe Banana mashed
3 tbsp Maple Syrup
1 tbsp Baking Powder
1/4 tsp Salt
1 tsp Almond Extract
- Coconut Whipped Cream
1 cup Full-Fat Coconut Whipped Cream
1 tsp Vanilla Extract
1 tsp Agave Nectar
- Additional Ingredients:
Coconut Oil several tsp's
Sweetened Coconut Flakes toasted
Almond Slivers
Directions
- Place the bowl and whisk of your stand mixer in the freezer to chill, for at least 20 minutes.
- Add all pancake batter ingredients to a smoothie blender and blend until consistent, about 30 seconds – 1 minute.
- Heat a saucepan over medium heat for about 30 seconds.
- Add a tsp of coconut oil and allow it to melt entirely.
- Pour in a small amount of pancake batter, and gently roll the pan around to create an even surface across the top of the pancake.
- When several small bubbles form across the top of the pancake and pop, your pancake is ready to flip.
- Flip the pancake and allow the other side to cook for another minute or so.
- Continue this process until you've used up all of the pancake batter, adding additional coconut oil to the pan as needed (in tsp increments).
- Stack the pancakes and allow them to cool slightly while you prepare the whipped cream.
- Remove the stand mixer bowl and whisk from the freezer and pour in the coconut milk, whisk on high for 2 – 3 minutes (just until it starts to thicken).
- Add the vanilla extract and agave nectar and continue to whisk for another two minutes.
- When soft peaks start to form (they will be smaller peaks than standard whipped cream), your coconut whipped cream is ready.
- Top the pancakes with a generous helping of coconut whipped cream, toasted coconut flakes, and almond slivers.
Did you make this recipe?
Tag @atoastedcrumb on Instagram and hashtag it with #atcfoodie
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