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.
Course Breakfast
Cuisine American, Vegan
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 2stacks of 4 pancakes each
Calories 281kcal
Author Elephantastic Vegan
Ingredients
Cocoa Pancake Batter
1/2cupall-purpose flour
3/4teaspoonbaking powder
1/2teaspoonbrown sugar
1teaspooncocoa powder
1/3cupplant-based milk + 1 tablespoon- I used rice coconut milk
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!