I've been making these for as long as my memory takes me, and chances are if you've been over for breakfast at my place, you've had them. They are fairly simple to make and very simple to eat. I have tried using many different pancake mixes for these, as well as making the batter from scratch, but nothing quite compares to Lund's Swedish Pancake Mix. It makes them deliciously thin and fluffy, with a really lovely vanilla aftertaste.
Ingredients
1 cup Swedish Pancake Mix
1/2 cup vegan chocolate chips
1 cup water
1/4 cup applesauce
1/2 cup vegan butter
1 cup coconut cream
1 teaspoon vanilla extract
2 tablespoons powdered sugar
1 cup Swedish Pancake Mix
1/2 cup vegan chocolate chips
1 cup water
1/4 cup applesauce
1/2 cup vegan butter
1 cup coconut cream
1 teaspoon vanilla extract
2 tablespoons powdered sugar
Directions
Add the pancake mix to a bowl and whisk in the water and applesauce. Heat up your skillet on medium-high heat and melt a tablespoon of butter. Use a ladle to pour the pancake batter into the center of the pan, then sprinkle in some chocolate chips while the first side is cooking. I've found that making them smaller helps a lot with both cooking time and flipping. Once you see lots of bubbles, flip and cook the other side. Once they get that gorgeous golden color, use a spatula to transfer the pancake to a nearby plate. Repeat this process until you've used up your batter, sprinkling powdered sugar in between the pancakes as you're stacking them on the plate. You may need to add more butter to the skillet as you go to keep from sticking. Before serving, get out another mixing bowl and add your cup of coconut cream, 1 teaspoon of vanilla, and 2 tablespoons of powdered sugar. Using a hand mixer or a whisk (depending on how patient you are), mix the cream until it forms stiff peaks. It helps to use a metal bowl that has been chilled for about 10-15 minutes in the freezer. Now you're ready for the fun part: plating. Stack a few pancakes in the center of the plate, then add on a heaping dollop of the delicious homemade whipped cream you just made. Next, artfully sprinkle powdered sugar and chocolate chips around the plate, making sure some of it lands on the whipped cream. Now you're ready to dig in! These go really nicely with a hot tea and veggie bacon on the side. Enjoy!
Add the pancake mix to a bowl and whisk in the water and applesauce. Heat up your skillet on medium-high heat and melt a tablespoon of butter. Use a ladle to pour the pancake batter into the center of the pan, then sprinkle in some chocolate chips while the first side is cooking. I've found that making them smaller helps a lot with both cooking time and flipping. Once you see lots of bubbles, flip and cook the other side. Once they get that gorgeous golden color, use a spatula to transfer the pancake to a nearby plate. Repeat this process until you've used up your batter, sprinkling powdered sugar in between the pancakes as you're stacking them on the plate. You may need to add more butter to the skillet as you go to keep from sticking. Before serving, get out another mixing bowl and add your cup of coconut cream, 1 teaspoon of vanilla, and 2 tablespoons of powdered sugar. Using a hand mixer or a whisk (depending on how patient you are), mix the cream until it forms stiff peaks. It helps to use a metal bowl that has been chilled for about 10-15 minutes in the freezer. Now you're ready for the fun part: plating. Stack a few pancakes in the center of the plate, then add on a heaping dollop of the delicious homemade whipped cream you just made. Next, artfully sprinkle powdered sugar and chocolate chips around the plate, making sure some of it lands on the whipped cream. Now you're ready to dig in! These go really nicely with a hot tea and veggie bacon on the side. Enjoy!