Vegan S'mores Pancakes
Ingredients
The batter
-
1
scant cup
whole-wheat pastry flour or unbleached all-purpose
-
2
Tbsp
graham flour or finely crushed graham crackers
-
1½
tsp
baking powder
-
1
heaping Tbsp
sugar
-
1
pinch
sea salt
-
1
cup
unsweetened almond milk
-
1
heaping Tbsp
melted non-dairy butter
-
1
tsp
pure vanilla extract
-
3
Tbsp
non-dairy semisweet chocolate chips
Toppings
-
3
Tbsp
vegan marshmallows
-
more
for topping
chocolate chips
-
more
for topping
crushed graham crackers
Instructions
- Preheat an electric skillet to 300°F or warm a large skillet over medium heat.
- In a large mixing bowl, whisk together the flour, graham flour, sugar, baking powder, and salt.
- In a separate measuring cup, combine the almond milk, vanilla, and melted butter, then whisk together.
- Pour the wet ingredients into the dry ingredients and stir until just combined, adding more almond milk if the batter is too thick.
- Stir in the chocolate chips and let the batter rest for 5 minutes.
- Grease the skillet with non-dairy butter and scoop ¼ cup of batter onto the skillet, adding more chocolate chips on top if desired.
- Cook until bubbles form on top and the edges dry, then flip and cook for another 2-3 minutes.
- Once all pancakes are cooked, preheat the oven to low broil.
- Arrange pancakes on plates and top with mini marshmallows. Broil until toasted, watching closely.
- Remove from oven, sprinkle with more chocolate chips and crushed graham crackers, and serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
504
Total fat
18g
Total carbohydrates
78g
Total protein
6g
Sodium
236mg
Cholesterol
0mg
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