Dessert for breakfast is sometimes the only way forward. Chocolate. Peanuts. Caramel. Pancakes. I shouldn’t think it gets much better than this. Well not in pancake world anyhow! I wish I had more creativity at breakfast but I always stick to my oats and a thousand trillion toppings. It’s only when I have something like this that I tell myself – ‘eat more pancakes, you crazy person’. Everybody should be eating more pancakes….as long as they’re plant based and super good for you!
So not only was I trying to jazz up my pancakes ‘Snickers’ style but was also trying to perfect my gluten and dairy free pancake and I tell you what, this was right on target. Utterly delicious actually. You know they’re a success when you literally cannot wait to make them again and eat the whole damn lot.
These Snickers pancakes have an ever so slightly sweet taste (I figured they didn’t need much sugar when they’re studded with chocolate + drowned in caramel sauce!), a nuttiness from the wholesome gluten free flour, creaminess from the almond milk and flax and they rose like a treat too! So happy with that.
You gotta expect a slightly denser pancake when your using GF flour and no eggs and these were still much lighter than I envisaged. Let’s face it, who wants a pancake you could break into someone’s house with? Not me and in taste terms these are miles better than any white processed pancakes I’ve had in the past. I’d always recommend using roasted nuts as the taste is way better and makes them super crunchy too. These Snickers Pancakes are really very delicious. I want them again, right now.
Gluten + dairy free ‘Snickers’ pancakes
1 cup all purpose gluten free flour (I used Dove’s Farm)
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons brown sugar
1 1/2 cups almond milk
2 teaspoons apple cider vinegar
1 tablespoon flaxseed
1 teaspoon vanilla extract
2 tablespoons coconut oil
1/4 cup crushed roasted peanuts
1/4 cup dark dairy free chocolate chips
raw caramel sauce or shop bought
1. Combine the first 4 dry ingredients in a large mixing bowl. Meanwhile add the milk, apple cider vinegar, flax + vanilla extract to a jug + whisk thoroughly.
2. Add the wet mixture along with the coconut oil to the dry ingredients + mix thoroughly. Stir through half the peanuts + half the chocolate chips.
3. Grease a non stick pan with coconut oil + scoop 1/4 cup size amounts of the mixture onto the griddle pan. Allow to brown (about 2 minutes) on one side + flip for another 2 minutes. Transfer to a warm oven whilst cooking the remaining pancakes.
4. Top with the remaining peanuts + chocolate chips. Drizzle generously with caramel sauce + revel in all this snickers glory.