Vegan Cocoa and Vanilla Pancake Tower

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

Cook Time 15

Total Time 35

Servings stacks of 4 pancakes each

Calories 281kcal

Author Elephantastic Vegan

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

US Customary - Metric

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!

Nutrition