When it comes to brunch, these S’mores Pancakes are the main event!
The base of these pancakes is my vegan buttermilk recipe with a graham cracker addition. This vegan buttermilk mix consists almond milk, organic apple cider vinegar, unbleached flour, graham cracker crumbs (here I am using S’morables which are gluten-free and vegan), organic cane sugar, baking powder, salt, vanilla and coconut oil. I always recommend choosing all organic products whenever possible. The magic ingredients in this recipe include Nutiva’s buttery flavoured coconut oil, one of my favourite oils to cook with. This stuff is so amazing for cooking at a high temperature and goes wonderfully with every breakfast recipe you can think of. Also, the marshmallows and graham crackers make this dish what it is, but what would S’mores be without the chocolate! Here, I am using Rawmio, which is a raw vegan hazelnut-chocolate spread and way healthier than traditional Nutella. For the marshmallows, I love Dandies All Natural Vegan Marshmallows, which I squish into the pancake batter once I’ve poured the mix into the pan/griddle.
To make graham cracker dust I simply placed a handful of graham crackers into a food processor and blended until the crackers became a fine dust. I didn’t measure anything, just guessed with my eyes. That’s juts how I cook guys!
Bring a griddle or pan to medium heat. In a small bowl or measuring cup, whisk together non-dairy milk of choice and apple cider vinegar. Set aside for 5 mins. In a large bowl, whisk together flour, graham cracker dust, sugar, baking powder, and salt. Add the milk mixture, vanilla and oil and whisk until smooth. Coat heated pan or griddle with coconut oil or my favourite, butter-flavoured coconut oil. Scoop ¼ cup of pancake batter onto the pan, place 4-5 mini marshmallows in the middle of the batter and then carefully cover them completely with 2-3 tbsp of additional batter.
Cook the pancakes for 3-4 minutes, or until you notice the bubbles have stopped opening and closing. Flip, and cook for an additional 3-4 minutes until cooked through and golden brown. Repeat with remaining pancake batter. Spread pancakes with 1 tbsp hazelnut spread, sprinkle with crushed graham crackers, and stack. Garnish the top of the stack with marshmallows. If you have a kitchen torch, lightly torch the marshmallows until browned. If you don’t have a kitchen torch, arrange mini marshmallows on the pancake and place under your broiler to toast. WARNING: THESE WILL BURN QUICKLY. Sprinkle with additional crushed graham crackers and then enjoy!
- 2 cup unsweetened soy or almond milk
- 1 tbsp apple cider vinegar
- 2 cup unbleached all-purpose flour
- ½ cup graham cracker dust (I ran graham crackers through a food processor until it turned to dust)
- 2 tbsp organic white sugar
- 2 tbsp baking powder
- ¼ tsp salt
- ½ tsp vanilla
- 3 tbsp coconut oil
- ½ cup vegan marshmallows + extra for garnish
- ¼ cup crushed graham crackers
- Vegan hazelnut-chocolate spread
- Bring a griddle or pan to medium heat.
- In a small bowl or measuring cup, whisk together non-dairy milk of choice and apple cider vinegar. Set aside for 5 mins.
- In a large bowl, whisk together flour, graham cracker dust, sugar, baking powder, and salt.
- Add the milk mixture, vanilla and coconut oil and whisk until smooth.
- Coat heated pan or griddle with coconut oil or my favourite, butter-flavoured coconut oil.
- Scoop ¼ cup of pancake batter onto the pan, with your fingers, press 4-5 mini marshmallows into the middle of the batter and then carefully cover them completely with an additional tbsp of batter.
- Cook the pancakes for 3-4 minutes, or until you notice the bubbles have stopped opening and closing.
- Flip, and cook for an additional 3-4 minutes until cooked through and golden brown.
- Repeat with remaining pancake batter.
- Spread pancakes with 1 tbsp hazelnut spread, sprinkle with crushed graham crackers, and stack as high as you wish.
- Garnish the top pancake with hazelnut spread, and marshmallows.
- If you have a kitchen torch: lightly torch the marshmallows until browned.
- If you don’t have a kitchen torch: arrange mini marshmallows on the pancake and place under your broiler to toast. WATCH: THESE WILL BURN QUICKLY.
- Sprinkle with additional crushed graham crackers and enjoy.
Fran says:
A hit with the vegans and carnivores in our family, and it’s a hard group to please. Substituted Silk’s plant-based half & half for milk, and it made a rich pancake for those who didn’t want chocolate or marshmallow. This is our all-time favorite pancake recipe.