Vegan Chocolate Hazelnut Pancake (Pancake Cereal)


Do you follow food trends? This Vegan Chocolate Hazelnut Pancake recipe was going to be a regular one but I gave in and decided to jump the "Pancake Cereal" bandwagon. If you're on any of the popular social media platforms, you'll be able to observe certain food trends appearing, taking over the internet in a matter of days and disappearing just as fast. Rainbow bagels, charcoal lattes, spagetti donuts, squid ink burger buns, whipped (Dalgona) coffee and now "Pancake Cereal".


This Vegan Chocolate Hazelnut Pancake recipe has been my go-to pancake recipe lately and for good reason. To make this deliciously chocolatey and nutty pancakes, you'll only need two bowls or one food processor. It takes less than 30 minutes to put together and no fancy ingredients or egg replacers are needed.


Best served in a bowl with some milk poured on top or simply drizzled some maple syrup, this Vegan Chocolate Hazelnut Pancake will be one of your favourite recipes to make on a Sunday morning (or a Monday night, no judgement here). Let's dive in!





Do I really have to make mini pancakes?


No! Absolutely not. Feel free to use this recipe to make your pancakes in any size. I actually made a double layered, giant single pancake for a friend's birthday using this recipe and it turned out pretty amazing as well. If you want to go for the cute cereal pancakes, this recipe will make enough for 2 individual bowls. You can double or even triple the recipe as needed.


Can I customise this recipe?


Of course! If you don't like cherries or hazelnuts, feel free to add different fruits like raspberries, strawberries or blackberries, different nuts like walnuts or macadamia nuts or even dried fruit. I'm a big fan of the cherry - chocolate and hazelnut - chocolate flavour combinations so this one is a dream for me.



Tips and Tricks:


  • This pancake recipe uses coffee powder to enhance and enrich the chocolate flavour. If you prefer a stronger coffee taste like I do, you can use 1/4 cup of brewed coffee and 1/2 cup of milk instead of 3/4 cup of milk. If you don't want to use coffee at all, please add the same amount (1 tbsp) of flour to the batter instead.

  • I tried this recipe with coconut oil and sunflower oil with great results but you can experiment with other oils as well.

  • You can use a fork to mash your ripe banana but I realised that blending it in a food processor makes the pancake incredibly airy and fluffy compared to the mashed version. Both will taste delicious but if you're going for the fluff, I recommend using a food processor.

  • This Vegan Chocolate Hazelnut Pancake recipe can easily be made as a "one bowl" recipe using a food processor. Simply throw all the ingredients except for the hazelnuts and chocolate chunks in the food processor and blend until you have a smooth, uniform batter. Fold in the chunky ingredients to the batter afterwards.

  • If you decide to experiment with different types of flours for a gluten-free version, keep in mind that you might have to adjust the amount of liquids in the recipe accordingly.

  • You can make these pancakes and store them in the fridge in an airtight container for about 2 days. Reheat in a non-stick pan for best results.






MAKES: 6-8 REGULAR PANCAKES or 2 BOWLS OF PANCAKE CEREAL

PREP TIME: 15 MINUTES

TOTAL TIME: 30 MINUTES



Ingredients:


1 cup of all purpose flour

1 1/2 tsp of baking powder

1 tbsp of coffee powder

2 1/2 tbsp of cocoa powder

1 ripe banana, mashed with fork or blended in a food processor

3/4 cup of oat milk or plant based milk of your choice (1/2 cup oat milk, 1/4 coffee)

1 tbsp of coconut or sunflower oil

1 1/2 tsp of vanilla extract

2 tbsp of brown sugar, maple syrup or sweetener of your choice



1/2 cup of oven roasted hazelnuts, chopped

1/4 cup of vegan dark chocolate, chopped into chunks

Cherries, banana slices or any fruit of your choice for topping


Directions:


1. In a medium sized mixing bowl, sift all the dry ingredients except the hazelnuts and chocolate chunks together. If you have a food processor, blend all ingredients except the hazelnuts and chocolate chunks in the food processor. Skip the next two steps and resume from step 4.

2. In another bowl, mash the banana and add the wet ingredients.

3. Combine and whisk everything together to obtain a smooth and uniform batter.

4. Fold in the hazelnuts and chocolate chunks.

5. Heat up some coconut oil or other vegetable oil of your choice in a non-stick pan over medium-high heat.

6. Scoop the batter depending on your desired size, fry until bubbles appear then flip and fry the other side for another minute.

7. Enjoy with maple syrup, plant based milk, nut butter, fresh fruit, jam or any topping of your choosing.




This Vegan Chocolate Hazelnut Pancake recipe is inspired by Bianca Zapatka's Chocolate Banana Pancakes Recipe.





If you liked this recipe, make sure you check out my other favourite "One Bowl Cherry & Dark Chocolate Muffins with Tahini Drizzle" recipe on the blog!



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