Ahh, coffee and pancakes, the perfect start to any day. Now how about we make it coffee pancakes instead? And throw in some hazelnut butter for good measure. It is also pancake day on my day of posting this recipe so if you're reading this the day it came out, happy pancake day! No matter what date it is though I hope you make these and love them, and as always, tag me @mealsbymiri on Instagram so I can see your creations!
50g all purpose flour
50g whole wheat flour
3tsp granulated sugar
2tsp brown sugar
1tsp baking powder
40ml freshly brewed espresso (or strong coffee)
100ml plant milk
20g hazelnut butter
Toppings: Hazelnut butter, chocolate, maple syrup and banana
Mix your flours, sugars and baking powder in a bowl. In a separate bowl whisk together espresso, plant milk and hazelnut butter until smooth. Pour the wet mixture into the dry and stir until just combined - you don't want to over mix as this will develop too much gluten and make the pancakes dense and chewy! Spoon out a few tablespoons of mixture per pancake in a preheated pan (either nonstick or greased with oil/vegan butter). Flip once they start to cook around the edges and bubbles may start to form on top. Cook until golden on both sides and repeat until you have no more batter left. Layer with bananas and top with hazelnut butter, chopped chocolate and maple syrup.