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Black and White Pancakes

Fluffy Oven Baked Black & White Pancakes

A breakfast twist on a classic cookie. Plant-based pancakes smothered in cashew vanilla spread and chocolate hazelnut spread.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6

Equipment

  • mini springform pan

Ingredients
  

Pancake Batter

  • 1 1/2 cups semolina flour
  • 1 1/2 cups flour (I like to use Italian grade 00 flour)
  • 3 tbsp baking powder
  • 3/4 tsp salt
  • 1/3 cup maple syrup
  • 3 cups unsweetened almond milk (or non-dairy milk of choice)
  • 1 tbsp apple cider vinegar or lemon juice

Vanilla Cashew Spread

  • 1/2 cup raw cashews
  • 1 tsp vanilla
  • 1 tbsp sugar
  • 1 tbsp hot water (more if needed for blending)

Chocolate Hazelnut Spread

  • 6 tbsp chocolate hazelnut spread of choice

Instructions
 

Pancake Batter

  • Add apple cider vinegar or lemon juice to the almond milk and let sit for 5 minutes.
  • Combine all ingredients together. Whisk gently.
  • Let batter rest for 15 minutes before cooking.
  • Ladle 1/3 cup of batter into mini springform pans. (You can also use any type of shallow cake pan but cooking times may vary.)
  • Bake in the oven at 425 degrees F for 12-15 minutes. Remove from oven when pancakes are light golden brown.

Cashew Vanilla Spread

  • Soak the cashews in boiling hot water for 5-10 minutes to soften.
  • Drain cashews and transfer to a blender.
  • Add vanilla and sugar and 1 tbsp of water to the blender.
  • Blend until smooth. Taste and adjust sugar if needed or add more water if spread is too thick.

Serving

  • Lightly frost each pancake with half vanilla cashew spread and half chocolate hazelnut spread.
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