This festive pancake cake is definitely Christmas breakfast worthy! We made these plant-based pancakes with melted chocolate (plant-based too!) and crunchy hazelnuts…
Ingredients
For 12 people
For the pancakes
- 800 grams of wheat flour
- 8 tablespoons cornstarch
- 2 teaspoons baking powder
- 1600 milliliters of plant-based milk
- Blue Band Liquid for baking every day
For the hazelnut crunch
- 150 grams roasted hazelnuts
- 40 milliliters of water
- 125 grams of sugar
For the chocolate sauce
- 400 grams of vegetable dark chocolate, with less sugar
- 4 tablespoons agave syrup
- 100 milliliters Blue Band Liquid Every Day
To serve
asterisks (optional)
Preparation method
- Mix the wheat flour with the cornflour, baking powder and vegetable milk until smooth.
- Heat some liquid margarine in a frying pan. Pour a little batter at a time into the frying pan and fry the pancakes until golden brown. Let the pancakes cool down.
- Make the hazelnut crunch or nougatine by bringing the water and sugar to the boil in a saucepan. Do not stir and wait until the caramel turns golden.
- Create the hazelnuts through the caramel. Spread on a baking tray lined with baking paper and let the mixture cool.
- Chop the caramelized hazelnuts or use a food processor.
- Make the chocolate sauce by melting the chocolate au bain-marie. Add the agave syrup and liquid margarine and stir well.
- Spread a layer of chocolate sauce on each pancake and place a new pancake on top. Sprinkle some of the nougatine on every fifth pancake, but save some for the top as well.
- Spread the last bit of chocolate sauce generously over the top pancake. It may drip a little over the sides. Sprinkle the rest of the nougatine over it.
Serve with stars for an extra festive effect.
Blue Band recipe and image
