Vegan Snickers Pancakes

Vegan Snickers Pancakes

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We’d play music in the car, both get a little something for ourselves, and there was almost always some kind of dessert involved. If it was Dairy Queen, mom would get a chocolate dip cone every time; I’d opt for the grape star kiss (total fail now that I think about it). If it was Braum’s, dirt sundae for me every time. But if it was the grocery store, there was no question about it: I was getting a Snickers. Snickers have always been my favorite candy bar for four reasons: nougat, peanut, chocolate, caramel; enough said. These pancakes mock those flavors precisely, but in a healthier, more vegan sort of way. Think warm, pillowy vegan pancakes studded with salty peanuts and plenty of chocolate chips. Then topped off with vegan caramel and served warm and melty for morning delight. Though I’d been dreaming up ways to approach this recipe for what seems like months, I finally came to the conclusion that it doesn’t have to be that complicated: Simply draw in the flavors most prevalent in Snickers in a creative way while keeping it as healthy and delicious as possible. These cakes turned out lovely. This is a breakfast I won’t be forgetting anytime soon. 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 ¼ cup measurements of batter onto the lightly greased griddle. Flip when bubbles appear on top or the edges look dry. 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.

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