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Export 9 ingredients for grocery delivery
Step 1
In a small bowl, combine the vegan pastry cream and the coconut yogurt until smooth. Set aside.
Step 2
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the almond milk and vanilla extract and whisk until the batter is smooth.
Step 3
Heat a teaspoon of oil in a non-stick skillet over medium heat. Use a kitchen paper towel to rub the skillet and spread the oil into a thin and even layer.
Step 4
Spoon about 3 tablespoons of the batter onto the skillet and spread it into a round. You should be able to fit 2-3 pancakes at a time in the skillet.
Step 5
Cook for 1-2 minutes or until the edges appear cooked. Using a thin spatula, flip the pancakes and cook for another 2-3 minutes on the other side. Transfer the pancakes to a plate and repeat with the remaining batter.
Step 6
On a small and deep plate, stir together the brewed espresso, sugar, and khalua if using. Dip one of the pancakes into the espresso for 1-2 seconds on each side.
Step 7
Arrange the pancake on a plate. Spread about 1 tablespoon of the vanilla cream on top. Repeat these steps 3 times or until you have used up all of the pancakes (I had 4 pancakes).
Step 8
Finish with a layer of vanilla cream. Use a fine sieve to sprinkle the pancakes with unsweetened cacao powder. Serve immediately!
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