Vegan S'mores Pancakes with Marshmallow Fluff

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thecoconutgoddess

In all honesty, I have never tasted a s'more despite my countless (and largely carcinogenic) marshmallow-roasting memories. However, thanks to American television shows pummelling my younger-self, I have always been drawn to the allure of the gooey, thick, cloud-like fluff sandwiched between two crispy crackers and embedded with softened chunks of dark chocolate. I am fairly sure that this monstrosity of a pancake stack, although lacking the characteristic crunch of a traditional s'more, can make up for any lost time. In all honesty, I have never tasted a s'more despite my countless (and largely carcinogenic) marshmallow-roasting memories. However, thanks to American television shows pummelling my younger-self, I have always been drawn to the allure of the gooey, thick, cloud-like fluff sandwiched between two crispy crackers and embedded with softened chunks of dark chocolate. I am fairly sure that this monstrosity of a pancake stack, although lacking the characteristic crunch of a traditional s'more, can make up for any lost time.

There is one mystery ingredient, however, that may put some off this gloriously sugary feast, but I assure you that you will be none the wiser in terms of taste and texture. Where egg whites usually stand, loud, proud, and disturbingly gelatinous, aquafaba now takes their place. What is aquafaba? It's chickpea brine! Before you begin using voodoo-magic to curse me for tricking you into thinking that this fluff is edible, let me assure you, it is absolutely heavenly. There is one mystery ingredient, however, that may put some off this gloriously sugary feast, but I assure you that you will be none the wiser in terms of taste and texture. Where egg whites usually stand, loud, proud, and disturbingly gelatinous, aquafaba now takes their place. What is aquafaba? It's chickpea brine! Before you begin using voodoo-magic to curse me for tricking you into thinking that this fluff is edible, let me assure you, it is absolutely heavenly.

It is of utmost importance to use the unsalted variety, ideally that with no additives (if you check the ingredients, you will often find strange - and frustratingly unnecessary - additions to the mix such as emulsifier, thickener, and stabiliser. As with any food, but particularly in this case, the more natural, the better! Try to hold any judgement until the end, when you have a mouthful of sticky, sweet fluff laced with bitter chocolate and warm, spiced flatbreads. I promise you, it will certainly rival even the most luscious of melty traditional campfire s'mores. It is of utmost importance to use the unsalted variety, ideally that with no additives (if you check the ingredients, you will often find strange - and frustratingly unnecessary - additions to the mix such as emulsifier, thickener, and stabiliser. As with any food, but particularly in this case, the more natural, the better! Try to hold any judgement until the end, when you have a mouthful of sticky, sweet fluff laced with bitter chocolate and warm, spiced flatbreads. I promise you, it will certainly rival even the most luscious of melty traditional campfire s'mores.

INGREDIENTS

subheading: GRAHAM CRACKER PANCAKE BATTER:

1 cup of oatmeal

1 teaspoon of ground cinnamon

½ teaspoon of baking powder

1 ripe banana

1 tablespoon of maple syrup

⅔ cup of plant milk (I used creamy soy)

subheading: DARK CHOCOLATE GANACHE:

2 tablespoons of plant milk (I used creamy soy)

4 squares of 70% dark chocolate

subheading: MARSHMALLOW FLUFF:

4 tablespoons of powdered sugar

2 tablespoons of aquafaba (unsalted chickpea brine)

¼ teaspoon of cream of tartar

subheading: TOPPINGS:

Cacao nibs

Dark chocolate shavings

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