Vegan German Chocolate Pancakes with Coconut Pecan Maple Syrup

Name: Vegan German Chocolate Pancakes with Coconut Pecan Maple Syrup
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: German, European
Ingredients: 1 teaspoons almond extract; 2 teaspoons baking powder; 0 teaspoons baking soda; 59 milliliters cocoa powder; 1 cup sheet cup flaked coconut (I like to toast mine in a thin layer on a baking sheet for 3 minutes at 350ºF or until golden brown; watch carefully!); 1 Tbsp coconut creamer (soy creamer would be tasty, too); 237 milliliters unsweetened or plain soymilk (can substitute almond, rice or coconut milk beverage for soy-free); 118 milliliters real maple syrup; 2 Tbsps pecan pieces; 59 milliliters sugar; 1 teaspoon vanilla extract; 237 milliliters white whole wheat flour (this is what I keep on hand; you can substitute unbleached all-purpose flour or half all-purpose and half whole wheat flour)

Vegan German Chocolate Pancakes with Coconut Pecan Maple Syrup is Head to the store and pick up cocoa powder, pecan pieces, coconut, and a few other things to make it today. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Preheat oven to warm.In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder and baking soda.Make a well in the center and pour in soymilk and both vanilla and almond extracts.

Ingredients you will need

Baking Soda

Cocoa Powder

Soymilk

Vanilla

Almonds

All Purpose Flour

Sugar

Equipment you will use

Whisk

Bowl

Oven

Whisk just until combined; a few lumps are fine. Stir in coconut and pecans to evenly distribute.Spray a large well-seasoned cast-iron skillet with non-stick cooking spray, and heat over medium-high until sizzling.Cook 3 to 4 pancakes at a time using a scant 1/4-cup of batter for 2 to 3 minutes on the first side.Flip, and cook an additional couple of minutes or until done all the way through.Keep warm in the oven while you repeat with remaining batter.In a 1-quart saucepan over medium-high heat, simmer syrup for a few minutes or until slightly thickened and reduced.Reduce heat if necessary to keep from boiling.Stir in coconut creamer, coconut and pecan pieces, and heat through without allowing to boil.

Ingredients you will need

Coconut Creamer

Cooking Spray

Pecans

Coconut

Syrup

Equipment you will use

Sauce Pan

Frying Pan

Whisk

Oven

Serve immediately spooned over the German chocolate pancakes.

Ingredients you will need

German Sweet Chocolate

Equipment

Ingredients

Servings:

1teaspoons

almond extract 2teaspoons

baking powder 0teaspoons

baking soda 59milliliters

cocoa powder 1cup sheet

cup flaked coconut (I like to toast mine in a thin layer on a baking sheet for 3 minutes at 350ºF or until golden brown; watch carefully!)1Tbsp

coconut creamer (soy creamer would be tasty, too)237milliliters

unsweetened or plain soymilk (can substitute almond, rice or coconut milk beverage for soy-free)118milliliters

real maple syrup 2Tbsps

pecan pieces 59milliliters

sugar 1teaspoon

vanilla extract 237milliliters

white whole wheat flour (this is what I keep on hand; you can substitute unbleached all-purpose flour or half all-purpose and half whole wheat flour)

Recommended wine: Dornfelder, Riesling

German on the menu? Try pairing with Dornfelder and Riesling. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. One wine you could try is Heinz Eifel Shine Dornfelder Sweet Red. It has 3.5 out of 5 stars and a bottle costs about 12 dollars.