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Vegan German Chocolate Pancakes

Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

For the syrup:

  • 1 cup dates, about 10-12
  • ⅓ cup unsweetened coconut flakes
  • ⅓ cup pecan pieces
  • 2 tablespoon unsweetened plain almond milk
  • ½ teaspoon vanilla

For the pancakes:

  • ⅔ cup flour. I used white whole wheat.
  • ⅓ cup cocoa powder
  • 1 cup unsweetened plain almond milk. Warm milk slightly to prevent coconut oil from hardening.
  • 3 tablespoon coconut sugar
  • 1 tablespoon coconut oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon baking powder
  • 1 teaspoon vanilla

Instructions

For the syrup:

  • Soak dates in hot water for 15-20 minutes to soften them. Drain water and dump them into bowl of food processor. Blend until broken down and smooth like a paste stopping to scrap down as needed. Water can be addd a tablespoon at a time to help get things moving. Just don't add more than needed.
  • Transfer date paste to a bowl and add coconut flakes, pecans, almond milk, and vanilla. Stir to thoroughly combine. Set aside.

For the pancakes:

  • Heat pan or electric skillet over medium-ish. Make sure the pan is hot before pouring batter into pan. Check by sprinkling a few drops of water into pan. It should sizzle and quickly evaporate.
  • Add apple cider vinegar to milk and set aside for about 5 minutes. It will curdle, this is normal.
  • Sift together flour and cocoa powder. This is very important so don't skip it. Add baking powder, salt, and sugar. Stir to combine very well.
  • Add milk, coconut oil, and vanilla to dry mixture and stir just to combine.
  • To assemble spread a layer of the syrup on one pancake, stack another pancake on top, and spread more syrup. Continue layering as many as you like.