Parfait Pancakes: Vegan Sunday Brunch, Episode 54

Hey there!

It’s been way too long since we’ve made pancakes.  They’re one of those brunchy items I love to rotate, since they’re so easy, and just take a little bit of doctoring to make super classy – like the beet heart pancakes or chocolate orange pancakes, plus countless others (I’ve made a lot of pancakes).  Today we decided on full-throttle sugar rush – pancakes that would be right at home for dessert, because sometimes you’ve just gotta.

So the base is a regular whole wheat pancake, topped with a hefty dollop of coconut whip, drizzled with two different sauces – a raw chocolate sauce, and a raw caramel sauce.  We chopped up some toasted peanuts as a crunchy and flavorful garnish.  The final result?  These pancakes were just as decadent and heavenly as they sound.  Only one thing would’ve have made this pancake even more awesome – ice cream instead of whipped cream.  Yeah, you know it.

Parfait Pancakes
Serves 2

For the pancakes:

1 cup whole wheat flour
1 tablespoon baking powder
Pinch salt
1 1/4 cups non-dairy milk
2 teaspoons neutral oil
1 teaspoon maple syrup
1 teaspoon vanilla extract

For the coconut whip:

1 can full-fat coconut milk, refrigerated at least 24 hours (I use Thai Kitchen brand)
1 teaspoon maple syrup
1 teaspoon vanilla extract

For the raw chocolate sauce:

2 tablespoons cocoa powder
2 tablespoons coconut oil, melted to liquid
2 tablespoons maple syrup
1 teaspoon vanilla extract

For the raw caramel sauce:

15 soft medjool dates, pitted
1 cup raw non-dairy milk
2 teaspoons vanilla
1/4 teaspoon salt


For the pancakes: In a large bowl, stir together the flour, baking powder and salt.  Add the milk, oil, syrup and vanilla and stir until just combined – don’t over-mix.  Heat an awesome non-stick pan over medium low heat, and add a little oil.  Ladle roughly 1/2 cup batter into the pan (will make 4 large pancakes), cook until the underside is golden, flip, and cook for a few more minutes until both sides are golden.  Continue with all the batter.

For the coconut whip: Spoon out the solidified coconut cream into a large bowl, add the syrup and vanilla, and beat with electric beaters until fluffy.  Place in the fridge to keep it cold.

For the chocolate sauce: Combine all ingredients in a small bowl and stir.  If your maple syrup is cold it might cause the coconut oil to re-solidify, in which case set the chocolate sauce in a sunbeam, or heat it in a saucepan over low heat until it’s melted.

For the caramel sauce: Combine all ingredients in a blender and blend until smooth.  We made a larger batch of this so it would fit in our blender, but feel free to cut it in half if you have a smaller blender.

Notes: Using the milk gives this caramel a pale color, so I might try just blending it in water next time for a deeper color, though it is deliciously rich with the non-dairy milk.  I’d also like to give a shout-out to Gabby at the Veggie Nook, whose raw chocolate I used as a launching pad for the chocolate sauce.

It’s also important to assemble these pancakes right before serving, since the warm pancake will melt the cold coconut whip if you leave it too long.  Same goes if you’re using ice cream (which you know you wanna).

The whipped cream gets all melty if it sits on the pancakes for too long – but it’s still a delicious mess.  Oh, if I could go back in time and eat this again, I would.

Well hope you all had a great weekend full of delicious eats, and we’ll catch you next time with a recipe we’re really excited to share!

  • coconutandberries

    I LOVE pancakes! They're definitely my favourite weekend breakfast food. Your toppings do look rather naughty, but oh so tasty 🙂

  • Jolene – EverydayFoodie

    Coconut whip!? YUM!

  • Jolene – EverydayFoodie

    P.S. Paul played some John songs too … and a Ringo song.

  • Hannah

    Just a warning; if this is ever made with me in the vicinity, when it comes time to plate, you're going to be down one bowl of caramel sauce and I'm going to be lying on the floor in bliss.

  • mike.

    Which Ringo song?

  • foodfeud

    Beautiful. That's all. I've seen some really decadent brunch items on the blogs this weekend. my kitchen did not hold its own.

  • Kari

    Your pancakes look like pancakes should – decadent and delicious and entirely gorgeous 🙂

  • Gabby Ouimet

    NOM. There are no other words! Glad my chocolate helped bring these into the world 😉

  • xvavaveganx

    OMG!!! I want to face plant into that plate. These pancakes are gorgeous! Love the chocolate and caramel sauces too. What a beautiful breakfast.

  • Joey

    Looks good to me – I don't eat enough pancakes! And cheers for putting up the coconut whip explanation – I keep seeing it around the blogosphere but never knew how to make it. I reckon I could definitely give it a go!

  • Kari

    This comment has been removed by the author.


    I think I saw someone's post on pancakes with salty pretzels! I'm dying for some pancakes! Raw chocolate and raw caramel sauce? That sounds heavenly good! And ice cream, yes, please! Want, want, want!

  • Megan Clarke

    Hell to the yeah! I just want to slam my face into the plate making the pacman waka waka waka sound.

  • José Chinea

    I'm just speechless!