Vegan S’mores Pancakes

How can one recall their first memory of a S’more? I don’t know. What I DO KNOW is that s’mores were love at first taste for me and s’mores.

Since then, I have been eating them and creating recipes that feature this dreamy combination of graham-chocolate-mallow. Who, other than John, doesn’t like a S’more? He doesn’t qualify because he does not like brownies. I KNOW. Who did I marry? WHO?!

These pancakes are just WOW. The recipe will be up in a moment, but I must admit that after taking the photos, I ate the top pancake in just three bites. I mean, dang! So delicious.

This recipe is as simple as always.

This recipe requires ten ingredients in 1 bowl. It takes about 20 minutes to make.

This product is vegan and contains whole-wheat flour.

It tastes JUST LIKE a S’more but in pancake form.

This is a great recipe for kids, adults, foodies, and non-foodies.

These cakes are AMAZING. The cakes are perfectly sweet, with melty chocolate and crackers throughout and a crispy marshmallow on top. They also have a cakey, light texture, which is the perfect vehicle to hold all that chocolatey-mallow goodness.


  • Use 1 cup of whole wheat pastry flour or all-purpose unbleached flour
  • Add more toppings if desired.
  • I used organic sugar.
  • 1 1/2 tsp Baking Powder
  • Sea salt, one pinch
  • 1 cup unsweetened Almond Milk
  • Earth Balance non-dairy butter, melted (I like it melted)
  • 1 tsp pure vanilla extract
  • 3 tbsp semisweet non-dairy chocolate chips (plus some more for topping).
  • 3 Tbsp vegan marshmallows (for topping)


  • Heat a large skillet on medium heat or pre-heat an electric skillet at 300 degrees F.
  • Add sugar, flour, graham flour, and baking powder to a large bowl. Whisk.
  • Pour the almond milk into a large measuring cup. Add vanilla and butter melted and whisk.
  • Add wet ingredients to the dry, and mix until no lumps are visible. Add another Tbsp of almond milk if the batter seems too thick. It doesn’t need to be exact.
  • Stir in the chocolate chips, and allow the batter to rest for five minutes before baking.
  • If you think there aren’t enough chocolate chips, add a few more.
  • Cook until bubbles begin to appear on the top and the edges start to dry. Cook the other side for 2-3 minutes and then transfer to a serving dish.
  • After all the pancakes have been cooked, heat the oven on low broil. Position an oven rack in the top-second rack.
  • Place your pancakes on two or three plates, and then top them with mini marshmallows. My pancakes were stacked upright to prevent them from rolling off. Place marshmallows under the broiler, but be careful not to leave them.
  • Remove the pancakes carefully from the oven once they are browned using a hot pad or towel. Sprinkle with some more chocolate chips and a little crushed graham crackers. Devour immediately. Keep any leftovers in an airtight refrigerator container for up to two days.

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