This vegan Cocoa and Vanilla Pancake Tower is perfect for a long weekend breakfast! Topped with fresh red currant and maple syrup – it’s simply delicious.
If you can’t decide between cocoa and vanilla pancakes, this stack is for you! Perfectly fluffy, easy to make and the ideal breakfast for the weekend: Vegan Cocoa and Vanilla Pancake Tower.
Pancakes are one of the things I love to make when I have a looooot of time for breakfast or even better: brunch. Although they would be quick to make, I really enjoy taking my time to eat them.
I drizzled my stack of cocoa and vanilla pancakes with maple syrup (the obvious choice, but let’s be honest – it’s the obvious for a good reason! Pancakes and maple syrup go together like crackers and hummus or pakoras and mango chutney). I’ve also topped my stack with red currants, but feel free to add any berries or fruits you have at home (extra points when they are seasonal!) :)
Pancake FAQ
If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat! That way they have more time to cook properly.
Add more baking powder! This will make them fluffier. Mashed bananas + baking powder = are a good recipe for fluffiness! :)
No worries, you can easily adjust the batter! If the batter is spreading too much in the pan, whisk more flour into the batter. If your pancake batter isn’t spreading enough, add a bit more plant-based milk!
Yes, the pancakes use very little oil to begin with, so you can easily omit it but they will look different on the outside because I’ve been spraying/brushing the pan with oil.
Vegan Cocoa and Vanilla Pancake Tower
Ingredients
Cocoa Pancake Batter
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon brown sugar
- 1 teaspoon cocoa powder
- 1/3 cup plant-based milk + 1 tablespoon – I used rice coconut milk
Vanilla Pancake Batter
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon brown sugar
- 1/4 teaspoon vanilla bean powder
- 1/3 cup plant-based milk – I used rice coconut milk
- baking spray for the pan
Toppings
- maple syrup for drizzling on top
- 2 sprigs red currants
Instructions
- In two separate bowls, add first the dry ingredients for the cocoa and vanilla pancake batter. Mix. Then add in the plant-based milk. Whisk until smooth.
- Heat a pan or two (I’ve made two pancakes at the same time) on medium heat and spray it with baking spray.
- Use an ice cream scoop to make evenly-sized pancakes and put a scoop of batter in the pan. Let it cook until it’s bubbly on the surface. Turn once and let it cook on the other side for a few seconds. Repeat until you have used up both batters.
- Stack the pancakes, garnish with red currants and drizzle with maple syrup. Enjoy!
carmen
Friday 17th of August 2018
hi, these look amazing but I want to ask if I can all purpose flour with another flour like oats, coconut...
Bianca
Thursday 23rd of August 2018
I tried pancakes with oat flour once but I didn't like them because they were too dense. Maybe a mix of oat flour, coconut flour or almond flour would work better.
SJ
Monday 16th of April 2018
Can I replace the vanilla bean powder with vanilla extract?
Bianca
Monday 16th of April 2018
absolutely! :)
Rebecca
Friday 9th of March 2018
Hi Bianca!
I no longer see sparkling water in the recipe. Did something change? Also, could this be made the night before or will it not hold well?
Thanks!!
Bianca
Friday 9th of March 2018
Hi Rebecca, thank you for asking! I've updated the recipe and used plant-based milk instead of sparkling water. They are still super fluffy. :) You could prepare the batter the day before with no problems and make them fresh in the morning. :)
Emma
Sunday 28th of January 2018
Made this for breakfast today and wow what a treat it was! So tasty. Thank you for sharing.
Bianca
Sunday 28th of January 2018
I'm so glad you enjoyed them! Thank you for the review, Emma!! <3
Elena
Tuesday 24th of October 2017
OMG i love them <3 They are looking sooo delicious. Definetely have to try them. Love the combi cacao and vanilla! Thanks for sharing this amazing recipe!
Nice greets Elena
Bianca
Thursday 26th of October 2017
Yeay, glad you like it, Elena! :)