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
- 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
- 1 cup sugar
- 1/4 cup water
- 1/4 cup vanilla soy creamer
- 1 pinch salt
- 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.
- 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.
*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.