Pancakes with wrap hack

You know what you will find in every corner of this world, no matter how far you travel? That’s right, it’s pancakes. These yummy treats are a true favourite – whether you like them thick like the Americans, or crispy thin like the French, you cannot go wrong with pancakes.
For this recipe, we’ve also included the juiciest filling ever. No, seriously, it has everything your pancakes need and then some… Perfect breakfast treat for a loved one (or just for you, don’t worry we won’t tell a soul)!
The wrap hack is done slightly differently in this recipe to keep the fillings from leaking.
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Ingredients

Dough, 4 big pancakes:

  • 150 g all-purpose flour
  • ¼ tsp salt
  • ½ tsp brown sugar
  • ½ tsp baking soda
  • 175 ml cold water

Filling:

  • 50 g roasted hazelnuts
  • 50 g vegan choconut cream
  • 50 g vegan whipped cream
  • 50 g strawberries

For baking:

  • Plant-based butter

Instructions

  • In a bowl, combine the flour, salt, sugar, and baking soda. Add water and stir. You will get a medium-thick mixture for perfectly soft pancakes.
  • Heat a pan, coat with plant-based butter, pour the pancake mixture and distribute evenly. After baking on one side, turn the other side.
  • Once the pancake has cooled, fill it with 4 well-combined ingredients: choconut cream, hazelnuts, whipped cream, and strawberries.
  • Fold the pancake in half 2 times (until it’s the size of a quarter) and enjoy.

Check out the recipe for vegan choconut cream!

See recipe