Vegan Snickers Pancakes
Fluffy vegan pancakes studded with peanuts and chocolate chips and topped with a homemade vegan caramel sauce.
Foto: Minimalist Baker — Minimalist BakerIngredients
- 1/2 cup unbleached flour*
- 3 Tbsp whole wheat flour
- 1/3 cup rolled oats
- 1 Tbsp sugar
- 1/2 Tbsp baking powder
- 1 pinch salt
- 1 cup light vanilla soy milk
- 1 Tbsp canola oil
- 1/4 cup roasted peanuts ( (roughly chopped // I used salted))
- 1/4 cup dairy-free semisweet chocolate chips
- 1 cup sugar
- 1/4 cup water
- 1/4 cup vanilla soy creamer
- 1 pinch salt
Steps
Turn griddle to medium heat.
Combine flours, oats, baking powder, salt and sugar in a large bowl.
Add soy milk and canola oil and stir until just combined. Add more oats or flour if the batter appears a bit too runny.
Add half of peanuts and chocolate chips and stir, reserving the rest for serving.
Spoon 1/4 cup measurements of batter onto the lightly greased griddle. Flip when bubbles appear on top or the edges look dry. Cook 1-2 minutes more.
To serve, stack desired number of pancakes with peanuts and chocolate chips in between each layer. Top with additional chocolate and peanuts, as well as a drizzle of caramel sauce.
Add sugar and water to a saucepan over medium heat, cooking until dark amber in color. Don't stir, instead swirl the pan carefully - about 15 minutes.
Once you've achieved the dark amber color, reduce heat to low and slide the saucepan slightly off the burner. Slowly add creamer and salt, stirring with a wooden spoon.
Transfer to a glass bowl or jar to cool and store covered in the refrigerator for up to a week or two.
Loading comments...