Pancakes, crumpets, flapjacks, hot cakes.
These pan-fried wonders have so many names, depending on where you are in the world. We’ve always referred to these as crumpets growing up, while the term pancakes was reserved for larger, flat cakes that more closely resembled crêpes. Lately however, I’ve been seeing similar variations to these being referred to as pancakes all over the internet. No matter what you call them, these fluffy cakes with chocolate and coconut are sure to be an upgrade to your regular recipe.
Delicious vegan pancakes
Need some more convincing?
This recipe is a veganised version of an old favourite. It’s no different to what I remember, and uses alternate plant-based ingredients, which makes it healthier than it’s traditional counterpart. It’s refined sugar-free, egg-free and dairy-free, which makes it allergy friendly too, if you’re able to tolerate gluten.
Each pancake is thick, fluffy and dense, and the combination of coconut and chocolate chips is a winning one!
Celebrate the month of love with this stack, or recreate it for a special brunch, an after dinner dessert, or whenever you feel like some extra indulgence.
Follow the simple recipe below, let the batter sit for a while, and pan-fry your way to deliciousness. We thoroughly enjoyed ours with fresh seasonal fruit and generous drizzles of maple syrup. Raspberries, and dairy-free whipped cream are also perfect additions here. The sweet and tart flavours combined with chocolate, coconut, and the mouthfeel of warm, textured pancakes will leave you wanting more.
Bon appétit! ♥♥♥