Vegan German Chocolate Pancakes
Pancakes can be breakfast, dinner or dessert right? Well I think they can. I was thinking more along the lines of dessert when I decided to make German Chocolate Pancakes one night last week to boost my mood. There seemed to be a lot of crabby people everywhere that day. Maybe it was the rainy chilly weather that was subconsciously messing with people's minds and making them not so nice. Well, I had had just about enough of it, luckily I had ran that day so I did not snap or get crabby and kept a good attitude. Work was super busy as well and I was a bit tired when I got home. But not too tired to make pancakes, because making pancakes makes me happy. For whatever reason I got it into my head that some chocolate pancakes sounded really good, and I knew Eric would agree with me when I shared them with him.
I have made German Chocolate just about everything else, but never pancakes. The pancakes turned out to be oil free since I replaced the usual oil in my other recipe with mashed banana. They tasted rich as ever though, and you would have never known it. I topped them off with a date caramel laced with coconut and walnuts just as in any classic German chocolate cake. They were so good. These were definitely dessert, but I wont judge if you make a meal out of them. If you are craving German chocolate cake for breakfast, this is a good way to enjoy it.
The only good thing about hard days or crabby people is they often lead to good recipes (at least at my house). What do you like to do to get yourself in a more positive mindset? I like to create recipes of course, but I also like to go for a run or walk to clear my head of negativity. A little chocolate never hurt either.
Vegan German Chocolate Pancakes
1 1/2 cups gluten free all purpose flour
1/4 cup unsweetened cocoa powder
2 tsp baking powder
1/2 cup mashed banana or applesauce
1 1/4 cups Thai Kithcen light coconut milk
2 tsp pure vanilla extract
1/4 tsp sea salt
3 Tbsp maple syrup
3/4 cup soft pitted medjool dates (if they are not soft, soak them in filtered water 30 minutes and drain well before using in recipe)
3 Tbsp raw pecan butter (or almond butter)
1 tsp pure vanilla extract
pinch sea salt
1/3 cup filtered water, or as needed
1/3 cup finely shredded coconut
1/4 cup chopped walnuts
mini vegan chocolate chips (optional)
In a food processor, combine all pancake ingredients and process until just blended, pour into a bowl and set aside.
To cook pancakes, preheat oven to 110 degrees. Heat a large non-stick pan over medium heat. Once hot, add the batter in 1/4 cup amounts (I did 3 at a time, but it depends on your pan), and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula, and cook another 2-3 minutes. When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.
To make the topping, combine the dates, pecan butter, vanilla, salt, and water in a high speed blender or food processor and process until smooth (adding more water if too thick, you want it pourable). Stir in coconut and walnuts and top pancakes with it!
*Note: If you do not have a non-stick pan, and don't mind these not being oil free, go ahead and use a little coconut oil when cooking them to prevent sticking.