Vegan Espresso Pancakes w/ Mocha Maple Syrup

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I used to order a mocha frappe once a week from my local cafe for my dad and I – it was our obsession! So here I took one of my favorite flavor combination and transformed it into Sunday brunch.

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This vegan recipe is gluten, refined sugar and dairy free.

 

Yield: 8 pancakes

note: Because of the coffee’s slight bitterness, I added more sugar than usual.

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Mocha Espresso Pancakes

1 cup gluten-free pastry flour

4 tablespoons coconut sugar

4 tablespoons instant espresso or coffee (I used instant decaf coffee)

generous pinch ground cinnamon

1 tablespoon raw cacao

½ teaspoon baking powder

¼ teaspoon baking soda

1 scoop chocolate protein powder (pea/whey)

1 cup unsweetened almond milk (plain or vanilla soy milk would also be good–regular or lite)

Coconut oil for frying

 

Vegan Mocha-Maple Syrup (recipe follows)

Garnish: per serving, a dollop of plain or vanilla coconut whipped cream & a light dusting of cinnamon

 

Preheat oven to warm. In a medium mixing bowl, place first 7 ingredients. Make a well in the center and add almond milk. Stir together with a fork or whisk until well combined. Melt the oil. Using a 1/4 cup measure, make pancakes, two at a time. Cook a couple of minutes on the first side until you see a few bubbles, get a nice rise and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Add oil to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. I have a wide, large burner so I use the lowest heat. (While pancakes cook, make syrup.) When cooked through, remove pancakes to plates or a serving platter, keep warm in the preheated oven, and repeat with remaining  batter. Serve warm with syrup and garnish.

 

 

Vegan Mocha-Maple Syrup

 

1/4 cup prepared coffee of choice

1/4 cup maple syrup or coconut/brown sugar + a dash of maple extract

generous 1/4 cup bittersweet vegan chocolate/pure cacao  (I find that organic chocolate is typically vegan)

 

In a small cast iron skillet over medium-high, heat first 3 ingredients together, stirring frequently, until sugar dissolves and chocolate melts. Simmer for a few minutes until the mixture reduces just slightly. Keep syrup warm until serving time.

 

Coconut Whipped Cream

1 can of coconut milk, refrigerated at leas overnight – 24 hours

1 tsp vanilla extract

1 tsp sweetener of choice

 

Carefully open can and remove solidified cream on the top half of the can, reserving liquid for a smoothie. Using an electric whisk, whip with vanilla and sweetener until fluffy and smooth. Scoop on warm pancakes. Devour!

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