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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
Servings: 6
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • mini springform pan

Method
 

Pancake Batter
  1. Add apple cider vinegar or lemon juice to the almond milk and let sit for 5 minutes.
  2. Combine all ingredients together. Whisk gently.
  3. Let batter rest for 15 minutes before cooking.
  4. 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.)
  5. Bake in the oven at 425 degrees F for 12-15 minutes. Remove from oven when pancakes are light golden brown.
Cashew Vanilla Spread
  1. Soak the cashews in boiling hot water for 5-10 minutes to soften.
  2. Drain cashews and transfer to a blender.
  3. Add vanilla and sugar and 1 tbsp of water to the blender.
  4. Blend until smooth. Taste and adjust sugar if needed or add more water if spread is too thick.
Serving
  1. Lightly frost each pancake with half vanilla cashew spread and half chocolate hazelnut spread.