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!