Indulge in this showstopping plant-based pancake cake, perfect for Christmas breakfast. As experienced home bakers, we've layered fluffy vegan pancakes with rich melted chocolate and addictive hazelnut crunch for a festive treat everyone will love.
Ingredients
For 12 servings
For the pancakes
- 800 grams wheat flour
- 8 tablespoons cornstarch
- 2 teaspoons baking powder
- 1600 milliliters plant-based milk
- Blue Band Liquid for baking every day
For the hazelnut crunch
- 150 grams roasted hazelnuts
- 40 milliliters water
- 125 grams sugar
For the chocolate sauce
- 400 grams vegetable dark chocolate, low sugar
- 4 tablespoons agave syrup
- 100 milliliters Blue Band Liquid Every Day
To serve
Asterisks (optional)
Preparation method
- Mix wheat flour, cornstarch, baking powder, and plant-based milk until smooth.
- Heat Blue Band Liquid in a frying pan. Pour batter to make pancakes, frying until golden. Cool completely.
- For hazelnut crunch (nougatine): Boil water and sugar without stirring until caramel is golden.
- Toss hazelnuts through the caramel. Spread on parchment-lined baking tray; cool.
- Chop cooled hazelnut caramel or pulse in a food processor.
- Melt chocolate au bain-marie. Stir in agave syrup and Blue Band Liquid until smooth.
- Spread chocolate sauce on each pancake, stacking layers. Add crunch on every fifth pancake; reserve some for top.
- Generously coat top pancake with remaining sauce, letting it drip. Sprinkle rest of crunch on top.
Serve with asterisks for extra festivity. Blue Band recipe and image
