Step 1

Bring a griddle or pan to medium heat.

Step 2

In a small bowl or measuring cup, whisk together non-dairy milk of choice and apple cider vinegar. Set aside for 5 mins.

Step 3

In a large bowl, whisk together flour, graham cracker dust, sugar, baking powder, and salt.

Step 4

Add the milk mixture, vanilla and coconut oil and whisk until smooth.

Step 5

Coat heated pan or griddle with coconut oil or my favourite, butter-flavoured coconut oil.

Step 6

Scoop ¼ cup of pancake batter onto the pan, with your fingers, press 4-5 mini marshmallows into the middle of the batter and then carefully cover them completely with an additional tbsp of batter.

Step 7

Cook the pancakes for 3-4 minutes, or until you notice the bubbles have stopped opening and closing.

Step 8

Flip, and cook for an additional 3-4 minutes until cooked through and golden brown.

Step 9

Repeat with remaining pancake batter.

Step 10

Spread pancakes with 1 tbsp hazelnut spread, sprinkle with crushed graham crackers, and stack as high as you wish.

Step 11

Garnish the top pancake with hazelnut spread, and marshmallows.

Step 12

If you have a kitchen torch: lightly torch the marshmallows until browned.

Step 13

If you don’t have a kitchen torch: arrange mini marshmallows on the pancake and place under your broiler to toast. WATCH: THESE WILL BURN QUICKLY.

Step 14

Sprinkle with additional crushed graham crackers and enjoy.