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Delicious pancakes filled with delicious vegan fillings
Vegan pancakes made of wheat and corn flour, filled with cherry sauce and chocolate, and sprinkled with pistachios and toasted hazelnuts. This is a quick and easy meal that tastes great both warm and cold.
The recipe for the pancakes can be used for making savory version of this dish and it tastes yummy when being filled with vegan cooking cream and vegan grated cheese, also with sauted champignons and homemade bechamel sauce, or with vegan cream cheese and vegan ham.
Feel free to check out the recipe that can be found in the Pinterest recipe box under the image section of this post.
For more images and recipes on social medias feel free to check out Instagram and Facebook under the name Naual A. Hansen.
VEGAN PANCAKES WITH CHERRY SAUCE & CHOCOLATE
Delicious pancakes made of vegan ingredients, filled with cherry sauce and melted chocolate
Equipment
- Non-stick frying pan
- Wire whisk
Ingredients
For the batter (for 3 large pancakes):
- 100 ml of wheat flour;
- 100 ml of corn flour;
- pinch of salt;
- 300 ml of sparkling water, or water.
For frying:
- organic oil.
For the filling:
- homemade or store bought cherry sauce;
- melted vegan dark chocolate mixed with a bit of oil (tastes great if you use vegan hazelnut spread instead);
- toasted and chopped hazelnuts.
To drizzle on top of pancakes:
- some melted dark vegan chocolate mixed with oil.
To sprinkle on top of pancakes:
- some toasted and chopped pistachios.
- some toasted and chopped hazelnuts.
Instructions
- Whisk together all ingredients for the batter in a bowl. Set the bowl asside.
- Warm up non-stick frying pan on a highest temperature. Grease the pan, add 1/3 of the amount of batter and bake large thin pancake on both sides. Repeat 2 more times.
- Fill pancakes 2 ways: with melted chocolate and chopped hazelnuts, and with cherry sauce and melted chocolate. Drizzle them on top with melted chocolate. Sprinkle them with chopped hazelnuts and pistachios and serve warm (or cold).
