When I was a little girl, I used to love going shopping with my mom. We’d play music in the car, both get a little something for ourselves, and there was almost always some kind of dessert involved.
If it was Dairy Queen, Mom would get a chocolate dip cone every time; I’d opt for the grape star kiss (total fail now that I think about it). If it was Braum’s, dirt sundae for me every time. But if it was the grocery store, there was no question about it: I was getting a Snickers.
Snickers have always been my favorite candy bar for four reasons: nougat, peanut, chocolate, caramel; enough said.
These pancakes mock those flavors precisely, but in a healthier, more vegan sort of way.
Think warm, pillowy vegan pancakes studded with salty peanuts and plenty of chocolate chips.
Then topped off with vegan caramel and served warm and melty for morning delight.
Though I’d been dreaming up ways to approach this recipe for what seems like months, I finally came to the conclusion that it doesn’t have to be that complicated: Simply draw in the flavors most prevalent in Snickers in a creative way while keeping it as healthy and delicious as possible.
I don’t wanna brag or anything but…NAILED IT.
These cakes turned out lovely. Fluffy vanilla pancakes with a sprinkle of oats and a touch of whole grain, lots of salty peanuts paired with bittersweet chocolate, and a hit-you-in-your-mouth syrup in the form of homemade vegan caramel sauce. This is a breakfast I won’t be forgetting anytime soon.
Vegan Snickers Pancakes
Ingredients
Pancakes
- 1/2 cup unbleached flour*
- 3 Tbsp whole wheat flour
- 1/3 cup rolled oats
- 1 Tbsp sugar
- 1/2 Tbsp baking powder
- 1 pinch salt
- 1 cup light vanilla soy milk
- 1 Tbsp canola oil
- 1/4 cup roasted peanuts (roughly chopped // I used salted)
- 1/4 cup dairy-free semisweet chocolate chips
Caramel Sauce
- 1 cup sugar
- 1/4 cup water
- 1/4 cup vanilla soy creamer
- 1 pinch salt
Instructions
Pancakes
- Turn griddle to medium heat.
- Combine flours, oats, baking powder, salt and sugar in a large bowl.
- Add soy milk and canola oil and stir until just combined. Add more oats or flour if the batter appears a bit too runny.
- Add half of peanuts and chocolate chips and stir, reserving the rest for serving.
- Spoon 1/4 cup measurements of batter onto the lightly greased griddle. Flip when bubbles appear on top or the edges look dry. Cook 1-2 minutes more.
- To serve, stack desired number of pancakes with peanuts and chocolate chips in between each layer. Top with additional chocolate and peanuts, as well as a drizzle of caramel sauce.
Caramel Sauce
- Add sugar and water to a saucepan over medium heat, cooking until dark amber in color. Don’t stir, instead swirl the pan carefully – about 15 minutes.
- Once you’ve achieved the dark amber color, reduce heat to low and slide the saucepan slightly off the burner. Slowly add creamer and salt, stirring with a wooden spoon.
- Transfer to a glass bowl or jar to cool and store covered in the refrigerator for up to a week or two.
Notes
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Experiment with other non-dairy “cream” substitutes, such as vegan butter, coconut creamer, or even almond milk. I didn’t try these options myself, but they’re worth a shot if you can’t have soy.
* Nutrition information is a rough estimate calculated with caramel sauce.
Emily says
Love this recipe!
I only had soy milk in my kitchen, so I thought I’d try making the caramel with that instead. I was super pleased with how the caramel turned out.
It was a bit runny though – more of a syrup texture, but I can’t complain because it tasted delicious!
Yay! Thanks so much for sharing, Emily.
Vicky says
These were great! I made with all whole wheat flour, as that’s all I had on hand, and they were perfect.
Thanks for sharing, Vicky!
Danielle Meyer says
Subbed peanut butter for peanuts.
Oat flour for oats
Oat milk for soy
Coconut sugar for sugar in the pancakes and caramel sauce.
Applesauce for oil.
Coconut milk (from can) for soy creamer.
Excellent! Beautiful! Bravo!
Miriam says
Can I bake the pancake batter in a 9×13 baking pan? If so, can you offer some suggestions? Thank you!
Hmm, I’m sure that would work! Maybe start at 10 minutes and check again every few minutes for doneness?
April says
If I want to use almond flour instead of all purpose, do I need to add a flax egg and/or more milk to compensate?
Hi! That should work! I have not tried it with this recipe, but if you do, let me know how it goes! You shouldn’t need any extra milk/flax egg!
April says
So I tried the almond flour and they were too crumbly and were burning on the outside but not cooking through. Fortunately I had some Bob’s 1:1 gluten free flour on hand and just made them with that, and Swerve instead of sugar. Delicious sauce, delicious pancakes. I had a lot of almond flour on hand so I was curious to experiment. I mist have done something wrong on that, as I’ve seen plenty of almond flour pancake recipes online.
Shelise says
I just made these beauties, and it was sooo delicious. I didn’t have any peanuts on hand so I used 2 T of raw peanut butter instead. This recipe does not disappoint and really tastes like a snickers! Thanks for an awesome recipe ;)
Diana says
This might be a dumb question but so are semisweet chocolate chips vegan? I thought only dark chocolate was…
Rebecca - FoodFlav says
Yum Yum My New Morning Breakfast Will be this Now, Thanks alot Dana :)
Evelyn says
Can you make these gluten free? How would you substitute?
Louise says
Hey just wondering what you meant by “1/2 c + 1 T unbleached flour”
What does T stand for? and 1/2 cup of what? the flour did you mean? Haha sorry. :/
Can’t wait to try these, thanks
T stands for Tablespoon. And yes I meant 1 cup + 1 Tbsp of flour :D sorry for the confusion!
Louise says
I thought so justwasn’t sure since you wrote it out in full for everything else haha. All good got it now, thanks :)
Jessica says
These were delicious!!!!!!Might try them as a dessert with a bit of soy ice cream on top. I subbed the canola oil with coconut and it turned out great.
Great! Love to hear it. Thanks for sharing, Jessica.
Liz@smellthetoffee says
Going to be honest, there was a day when I would have run from any meal claiming to be vegan. However, your recipes make me do a total double take. These look freaking delicious, though I will probably steer away from the soy.
Merisi in Vienna says
Hi, Dana,
I found you via a Pinterest board and I am so grateful I did! The recipe sounds wonderful, I shall try it.
Thank you,
Merisi
Rosalita says
Do you think this recipe would work if I substituted the canola oil for coconut oil? I can’t wait to incorporate these delicacies into my breakfast lineup!
Yes, that would be fine!
Erin says
I actually gasped when I saw the photos of the vegan snickers pancakes! My kids and I are going to LOVE eating these.
Tammy T says
You are killing me smalls! Actually you are turning me into a major breakfast person! It’s making an appearance at dinner-time too. Cannot wait to try these. I am sure they will go into heavy rotation, along with the Chocolate Chip Banana Bread Waffles. Yum.
Tammy
So great to hear! If I’m helping you become a breakfast person, that’s good news to me!!
Kathleen @ KatsHealthCorner says
Oh my gosh. Those sound AMAZING!!!!!!!! Pancakes are always a delicious way to start off your day. Especially YOUR way. ;)
Averie @ Averie Cooks says
I don’t even know where to begin – between the gorgeous images, the big fluffy stacks!! the Snickers-ish quotient, the fact that you did it all vegan – just stunning. And back to your photography….incredible!
Thanks Averie! That’s a huge compliment coming from you – queen of stunning photography and INSANELY delicious recipes. Thanks again!
Abu Dhabi Momma says
Recipes like this make me want to have pancakes for breakfast EVERY morning! Definitely gonna try these!!!