Vegan S'mores Pancakes by @minimalistbaker

≈ 30 min

4 servings

🌾

190 g

Flour

🥛

300 ml

Plant milk

🫙

8 g

Baking powder

🍬

25 g

Sugar

🍫

85 g

Chocolate chips

🍞

60 g

Graham cracker crumbs

🍬

50 g

Vegan marshmallows

  1. Whisk
    • all-purpose flour
    • cane sugar

    Whisk the all-purpose flour, cane sugar, baking powder, and sea salt together in a mixing bowl.

  2. Pour
    • unsweetened almond milk
    • avocado oil
    • vanilla extract

    Pour the unsweetened almond milk, avocado oil, and vanilla extract into the dry ingredients.

  3. Whisk
    • Flour

    Whisk the batter just until no large flour pockets remain; do not overmix.

  4. Fold
    • vegan graham crackers
    • vegan dark chocolate chips

    Fold the vegan graham crackers and vegan dark chocolate chips into the batter.

  5. Heat
    • avocado oil

    Heat a lightly oiled skillet or griddle over medium heat on the stovetop.

  6. Ladle

    Ladle about 1/4 cup of batter onto the hot skillet for each pancake.

  7. Cook

    Cook until bubbles form on top and the edges look set, about 2 to 3 minutes.

  8. Flip

    Flip each pancake and cook until golden and cooked through, about 1 to 2 minutes.

  9. Top
    • vegan marshmallows

    Top the warm pancakes with vegan marshmallows and briefly heat until the marshmallows are soft, gooey, and lightly crisped.

  10. Serve
    • Chocolate chips
    • Vegan marshmallows

    Serve the pancakes warm while the chocolate is melted and the marshmallows are gooey.

Vegan S'mores Pancakes by @minimalistbaker

≈ 30 min

4 servings

🌾

190 g

Flour

🥛

300 ml

Plant milk

🫙

8 g

Baking powder

🍬

25 g

Sugar

🍫

85 g

Chocolate chips

🍞

60 g

Graham cracker crumbs

🍬

50 g

Vegan marshmallows

Preparation Steps

  1. Step 1/10

    Whisk the all-purpose flour, cane sugar, baking powder, and sea salt together in a mixing bowl.

    🌾all-purpose flour
    🍬cane sugar
    🫙baking powder
    🧂sea salt
    🥣mixing bowl
    🥄whisk

  2. Step 2/10

    Pour the unsweetened almond milk, avocado oil, and vanilla extract into the dry ingredients.

    🥛unsweetened almond milk
    🥑avocado oil
    🍦vanilla extract
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons

  3. Step 3/10

    Whisk the batter just until no large flour pockets remain; do not overmix.

    🥣mixing bowl
    🥄whisk

  4. Step 4/10

    Fold the vegan graham crackers and vegan dark chocolate chips into the batter.

    🍪vegan graham crackers
    🍫vegan dark chocolate chips
    🥣mixing bowl
    🥄rubber spatula

  5. Step 5/10

    Heat a lightly oiled skillet or griddle over medium heat on the stovetop.

    🥑avocado oil

  6. Step 6/10

    Ladle about 1/4 cup of batter onto the hot skillet for each pancake.

    🥄ladle

  7. Step 7/10

    Cook until bubbles form on top and the edges look set, about 2 to 3 minutes.

  8. Step 8/10

    Flip each pancake and cook until golden and cooked through, about 1 to 2 minutes.

    🥄turner spatula

  9. Step 9/10

    Top the warm pancakes with vegan marshmallows and briefly heat until the marshmallows are soft, gooey, and lightly crisped.

    🍬vegan marshmallows
    🥄turner spatula

  10. Step 10/10

    Serve the pancakes warm while the chocolate is melted and the marshmallows are gooey.

Composition

Ingredients

Types

Leavening agents, Confectionery

Ingredients

Flour, Plant milk, Baking powder, Sugar, Chocolate chips, Graham cracker crumbs, Vegan marshmallows

Notes

Flour (pancake base, amount not given), Plant milk (vegan liquid base, amount not given), Baking powder (leavening for cakey texture), Sugar (sweetener, amount not given), Chocolate chips (studded through the batter), Graham cracker crumbs (mixed into batter and/or topping), Vegan marshmallows (topped and made crispy gooey, likely broiled or torched)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Plant-based

Calories

390 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 62g, Total fat: 14g, Saturated fat: 5g, Fiber: 3g, Sugars: 29g

Nutritional Information

Minerals

Calcium: 190mg, Iron: 3.2mg, Potassium: 220mg, Sodium: 360mg

Vitamins

Vitamin E: 3mg, Thiamin: 0.25mg, Folate: 70mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, whisk, measuring cups, measuring spoons, rubber spatula, ladle, turner spatula

Appliances

Stove

Type

Type

Type Of Dish

Dessert, Main Course, Breakfast

Occasions

Breakfast, Brunch, Weekend breakfast, Camping-inspired treat

Origin

Source

Platform

instagram

Original Creator

@minimalistbaker

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Light, Cakey, Fluffy, Melty, Crispy, Gooey, Soft

Flavors

Chocolatey, Sweet, Toasty, Vanilla, Graham cracker

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave topped pancakes with melted marshmallows out longer than 2 hours), fridge : 3 days (Cool completely before storing,Store in an airtight container,Separate pancakes with parchment paper,Reheat in a skillet, toaster oven, or microwave), freezer : 2 months (Freeze cooled pancakes in a single layer before transferring to a freezer-safe container,Separate pancakes with parchment paper,Freeze without marshmallow topping when possible)