Vegan S’mores Pancakes by The Minimalist Baker

Happy Friday friends! It has been such a cold week here in SoCal…reminds me a little of the fall on the east coast. That is one thing I do miss, the change from summer to fall. Palm trees don’t have leaves that change colors and there is still something strange about putting holiday lights on one.

With the cold weather that ushered in this week, I’ve been craving hot pancakes, especially in the mornings when it is the chilliest. Something to warm my tummy and satisfy my sweet tooth. So I went on the hunt for new pancake recipes and came across this one by the Minimalist Baker. Right?  S’mores pancakes that are vegan! Crazy? Yup, crazy yummy! What is really going to shock you is I had my first s’more, ever, last year.  I’ve been hooked ever since!

Needless to say this recipe will be made at Chez Goodman very soon. Doesn’t it make your mouth water? Dana {writer, recipe developer, and photographer} has so many wonderful recipes on her blog that you’ll want to try. Anyone up for homemade pumpkin pasta? How about a few scoops of vegan Snicker’s ice cream for dessert? Visit Dana’s blog the Minimalist Baker for lots of easy recipes and don’t forget to say, “Hello”! You can find Dana on TwitterPinterest, and Instagram.  Now get ready to drool! XO

vegan smores pancakes

vegan smores pancakes via Minimalist Baker

photos courtesy of  Dana Shultz

INGREDIENTS

  • scant 1 cup whole wheat pastry flour or unbleached all purpose
  • 2 Tbsp graham flour (or finely crushed graham crackers) + more for topping
  • 1 heaping Tbsp sugar (I used organic)
  • 1.5 tsp baking powder
  • pinch sea salt
  • 1 cup unsweetened almond milk
  • 1 heaping Tbsp melted non-dairy butter, melted (I like Earth Balance)
  • 1 tsp pure vanilla extract
  • 3 Tbsp non-dairy semisweet chocolate chips + more for topping
  • 3 Tbsp vegan marshmallows for topping

INSTRUCTIONS

  • Preheat an electric skillet to 300 degrees or a warm a large skillet over medium heat.
  • Add flour, graham flour, sugar, baking powder and sugar to a large mixing bowl and whisk.
  • Pour almond milk into a large liquid measuring cup, then add vanilla and melted butter and whisk.
  • Add wet to dry and stir until just combined and no large lumps remain. If the batter appears a bit too thick, add another Tbsp or 2 of almond milk; it doesn’t have to be exact.
  • Lastly, stir in chocolate chips and let batter rest for 5 minutes before cooking.
  • Grease skillet with non-dairy butter and scoop 1/4 cup measurements onto the surface, dropping a couple more chocolate chips on top if any look sparse.
  • Cook until bubbles appear on top and the edges begin to dry. Cook for an additional 2-3 minutes on the other side and then transfer on a serving plate.
  • Once all pancakes are cooked, preheat the oven to low broil and position an oven rack on the second to top rack.
  • Arrange your pancakes as you will be serving them on 2-3 plates and top with mini marshmallows. I set mine upright so they wouldn’t roll off. Place under broiler to toast marshmallows, being careful not to walk away as it will happen quickly.
  • Once browned, carefully remove pancakes from oven using a towel or hot pad and sprinkle with a few more chocolate chips and a bit of crushed graham crackers. Devour immediately. Store any leftovers in an airtight container in the refrigerator for up to a couple days.

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