I sure love pancakes! They’re the perfect weekend breakfast dish. And as always, I love making healthy versions of unhealthy food. I’ve created many healthy pancake recipes before. I made Protein Chai Pancakes, sweet potato pancakes and oatmeal banana pancakes for example. I even made pancakes with just 2 ingredients and by far the most popular recipe on my blog is my recipe for avocado pancakes. And as I’m eating more and more plant based I also made a vegan pancake recipe. Quite recently I also made vegan buckwheat pancakes and now it’s time for another vegan pancake recipe!
I made vegan espresso pancakes. The funny thing is that I don’t even drink coffee (I always drink tea), but I do love everything with coffee flavor. Coffee ice cream is one of my favorite flavors and I love baking with coffee too. Did you already see my vegan coffee cheesecake recipe or coffee date bread recipe?
Because I don’t drink coffee but I do like to bake with coffee and I want to serve good coffee to my guests, I’ve got a Nespresso machine. I’ve got the Nespresso Krups Essenza. I ordered it after checking out some reviews on Viva Koffie. It’s a great website if you want to buy a (new) coffee machine and you don’t know which one to go for. They also got some great coffee recipes (in Dutch) on their website by the way!
My latest invention in baking with coffee are these vegan coffee pancakes. I’m sure you’d like this recipe!
These vegan espresso pancakes are the perfect way to wake up in the morning. My boyfriend said they tasted a bit like tiramisu, so you can also make them for dessert and call them vegan tiramisu pancakes! But let me just stick to espresso pancakes for now.
I made these pancakes with a bit of Choco Loco mix from Green Gypsy spices. If you live in the Netherlands you can order it here, if you can’t order it you can replace it by cacao powder.
Below is the recipe of my espresso pancakes and two of my favorite topping ideas.
Ingredients (for 2 portions):
130 grams (1 cup) whole wheat flour
1 tablespoon baking powder
1 tablespoon instant espresso powder
A teaspoon of Choco Loco mix (or cacao powder)
250 ml (1 cup) unsweetened almond milk
Coconut oil for frying
Mix all the dry ingredients, than add the milk and whisk until smooth. Heat a bit of coconut oil in a skillet and quickly fry the pancakes on both sides. You can keep the ones that are done warm in the oven.
These espresso pancakes taste great with peanut butter! I made two combinations, the one with peanut butter, raspberries and blueberries pictured above. And one with peanut butter and Oreo cookies, pictured below.
As always, I’d love to see your pictures when you made my recipes! Feel free to share them with me via Facebook or Instagram!
Check out all my healthy breakfast recipes for more inspiration!