As a child, I loved going shopping with my mom. We would play music in the back seat, get something for us both, and almost always have some dessert.
If it were Dairy Queen, Mom would always get the chocolate dip cone; I’d choose the grape star kiss. (It’s totally a fail, now that I think about it.) I’d always get a dirt sundae at Braum’s. If it was at the grocery store, there was no doubt that I would get a Snickers.
I have always loved Snickers for four reasons: nougat and peanuts, chocolate and caramel.
Imagine warm, fluffy vegan pancakes studded generously with chocolate chips and salty peanuts.
These cakes came out beautifully. Fluffy vanilla pancakes with a sprinkle of oats and a touch of whole grain, lots of salty peanuts paired with bittersweet chocolate, and a hit-you-in-your-mouth syrup in the form of homemade vegan caramel sauce. This is one breakfast I will never forget.
Ingredients
Pancakes
- 1 cup unbleached white flour*
- 3 tbsp of whole wheat flour
- Roll oats, 1/3 cup
- Sugar 1 Tbsp
- Baking powder, 1/2 tbsp
- One pinch of salt
- 1 cup light vanilla soy milk
- Canola oil 1 Tbsp
- 1/4 cup roasted nuts (roughly chopped/ I used salted).
- 14 cups semi-sweet chocolate chips, dairy-free
Caramel Sauce
- Sugar, 1 cup
- 1/4 cup of water
- 1/4 cup vanilla soy creamer
- One pinch of salt
Instructions
Pancakes
- Turn the skillet on medium heat.
- In a large bowl, combine flour, sugar, baking powder, oats, and baking powder.
- Stir in the canola and soymilk until combined. If the batter is too thin, add more flour or oats.
- Stir in half the peanuts and chocolate, and reserve the remainder for serving.
- Pour 1/4 cup of batter on the lightly oiled griddle. Flip the pancakes when bubbles form on top of them, or they look dry. Cook for 1-2 more minutes.
- To serve, place peanuts and chocolate between each layer of pancakes. Add more chocolate chips and peanuts to the top, along with a drizzle of caramel sauce.
Caramel Sauce
- Pour sugar and water into a saucepan and cook on medium heat until the mixture turns dark amber. Do not stir the pan, but gently swirl it for about 15 minutes.
- Reduce heat to low once you have achieved the dark amber color. Slide the saucepan off the burner. Add creamer and stir with a wooden spatula.
- Store covered in the fridge for up to two weeks. Transfer into a glass bowl.
