Description
Delight in these vegan Biscoff stuffed pancakes that combine a fluffy, dairy-free batter with melted Biscoff spread disks for a gooey, indulgent treat. Perfect for breakfast or dessert, these pancakes are easy to make and best served hot with your favorite toppings like dairy-free cream, maple syrup, or vegan butter.
Ingredients
Scale
Pancake Batter
- 250g plain flour
- 1 1/2 tablespoons baking powder
- 2 tablespoons caster sugar
- 300ml dairy-free milk
- 3 tablespoons sunflower oil, plus extra for frying
- 1 tablespoon Biscoff spread (for the batter)
Biscoff Disks
- 1 jar Biscoff spread (for melting and forming disks)
Instructions
- Prepare Biscoff disks: Line a baking tray with greaseproof paper. Place a few tablespoons of Biscoff spread into a heatproof bowl, then set it over a small saucepan of simmering water to gently melt.
- Form disks: Spoon the melted Biscoff onto the lined tray, shaping them into small, flat disks that are not too big.
- Freeze disks: Place the tray in the freezer for 1-2 hours until the disks are firm. Use a knife to carefully peel the disks off the paper. Keep them frozen until needed to prevent softening.
- Make pancake batter: In a large bowl, whisk together the plain flour, baking powder, and caster sugar. Add the dairy-free milk, 3 tablespoons sunflower oil, and 1 tablespoon Biscoff spread, mixing until smooth. Let the batter rest for 5 minutes.
- Cook pancakes: Heat 1/2 tablespoon sunflower oil in a non-stick frying pan over medium-high heat. When hot, spoon about 1 tablespoon of batter into the pan. Quickly place a frozen Biscoff disk on top, then cover the disk with more batter.
- Flip and cook: Cook until the pancake edges turn golden, about 40 seconds per side. Flip carefully and cook the other side until golden. Keep cooked pancakes warm while you make the rest. Re-oil the pan as needed.
- Serve immediately: Enjoy your Biscoff-stuffed pancakes warm topped with dairy-free cream, vegan butter, ice cream, maple syrup, or your preferred toppings.
Notes
- Keep Biscoff disks frozen until they go into the pancake batter to prevent melting prematurely.
- You can substitute dairy-free milk with any plant-based milk such as almond, soy, or oat milk.
- Use a non-stick pan to avoid sticking and help easily flip the pancakes.
- These pancakes are best served hot as the Biscoff filling softens quickly after cooking.
- Feel free to experiment with toppings like fresh fruit, nuts, or chocolate sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Vegan
Keywords: vegan pancakes, Biscoff stuffed pancakes, dairy-free pancake recipe, vegan breakfast, plant-based dessert, easy pancake recipe
