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This vegan Cocoa and Vanilla Pancake Tower is perfect for a long weekend breakfast! Topped with fresh red currant and maple syrup – it’s simply delicious.

If you can’t decide between cocoa and vanilla pancakes, this stack is for you! Perfectly fluffy, easy to make and the ideal breakfast for the weekend: Vegan Cocoa and Vanilla Pancake Tower.

Pancakes are one of the things I love to make when I have a looooot of time for breakfast or even better: brunch. Although they would be quick to make, I really enjoy taking my time to eat them.

I drizzled my stack of cocoa and vanilla pancakes with maple syrup (the obvious choice, but let’s be honest – it’s the obvious for a good reason! Pancakes and maple syrup go together like crackers and hummus or pakoras and mango chutney). I’ve also topped my stack with red currants, but feel free to add any berries or fruits you have at home (extra points when they are seasonal!) :)

Pancake FAQ

What can I do if my pancakes are raw inside?

If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat! That way they have more time to cook properly.

What can I do if my pancakes aren’t fluffy?

Add more baking powder! This will make them fluffier. Mashed bananas + baking powder = are a good recipe for fluffiness! :)

My pancake batter is spreading too much?!

My pancake batter isn’t spreading enough?!

No worries, you can easily adjust the batter! If the batter is spreading too much in the pan, whisk more flour into the batter. If your pancake batter isn’t spreading enough, add a bit more plant-based milk!

Can I make these pancakes without oil?

Yes, the pancakes use very little oil to begin with, so you can easily omit it but they will look different on the outside because I’ve been spraying/brushing the pan with oil.

Vegan Cocoa and Vanilla Pancake Tower Elephantastic Vegan This vegan Cocoa and Vanilla Pancake Tower is perfect for a long weekend breakfast! Topped with fresh red currant and maple syrup - it's simply delicious. 5 from 4 votes Print Recipe Pin Recipe Prep Time 20 mins Cook Time 15 mins Total Time 35 mins Course Breakfast Cuisine American, Vegan Servings 2 stacks of 4 pancakes each Calories 281 kcal Ingredients US Customary Metric 1x 2x 3x Cocoa Pancake Batter 1/2 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon brown sugar

1 teaspoon cocoa powder

1/3 cup plant-based milk + 1 tablespoon - I used rice coconut milk Vanilla Pancake Batter 1/2 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon brown sugar

1/4 teaspoon vanilla bean powder

1/3 cup plant-based milk - I used rice coconut milk

baking spray for the pan Toppings maple syrup for drizzling on top

2 sprigs red currants Instructions In two separate bowls, add first the dry ingredients for the cocoa and vanilla pancake batter. Mix. Then add in the plant-based milk. Whisk until smooth.

Heat a pan or two (I've made two pancakes at the same time) on medium heat and spray it with baking spray.

Use an ice cream scoop to make evenly-sized pancakes and put a scoop of batter in the pan. Let it cook until it's bubbly on the surface. Turn once and let it cook on the other side for a few seconds. Repeat until you have used up both batters.

Stack the pancakes, garnish with red currants and drizzle with maple syrup. Enjoy! Nutrition Calories: 281 kcal Carbohydrates: 59 g Protein: 6 g Fat: 1 g Sodium: 35 mg Potassium: 369 mg Fiber: 1 g Sugar: 5 g Calcium: 130 mg Iron: 3.2 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan

Did you make this Cocoa and Vanilla Pancake Tower? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan. Don’t forget to subscribe to the Elephantastic Vegan Newsletter to see Reader Remake Features!

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