Vegan pancakes with buttercream and homemade Nutella

In this video, you can find several recipes for fluffy pancakes with buttercream frosting or crêpes with homemade Nutella.
Timestamps
0:05 Rainbow pancakes
3:20 Pitaya pancakes
6:57 Mermaid pancakes
7:14 Nutella crepes

Pancakes with blueberry buttercream frosting and rainbow
Ingredients for 10 pancakes:
1,5 cups (180 g) gluten-free self-rising flour (buckwheat flour, rice flour, corn starch, baking powder)
½ cup (60 g) oat flour
½ cup (60 g) sugar
¼ tsp Himalayan salt
1,5 cups (350 ml) oat milk (or other plant-based milk)
1 flax ‘egg’ (1 tbsp flaxseed meal, 3 tbsp water, 1 tbsp lupin flour)
¼ cup (60 ml) vegan butter (melted)
1 tbsp apple cider vinegar
½ tsp vanilla extract
5 tbsp coconut oil (for baking)
Ingredients for the buttercream frosting:
1 cup (250 g) vegan butter
1/2 cup (60 g) powdered sugar
¼ cup juice extracted from the fresh blueberries
1 tbsp vanilla extract
Topping:
Blueberries, raspberries, redcurrants and rainbow sugar sprinkles (optional)
Instructions for pancakes:
1.In a bowl, compose all dry ingredients.
2.Then slowly add all vet ingredients and mix well until smooth.
3. Let the batter rest for 15 minutes.
4. Then heat a non-stick pan on medium heat, put ½ tsp coconut oil and pour one spoonful of batter on the pan per pancake.
5. Bake until the bubbles burst on the top of the pancake and the bottom of the pancake is golden-brown. Then flip and bake other side for 2-3 minutes until golder-brown.
Instructions for buttercream frosting:
1.In a bowl, combine vegan butter with sugar and whip with a hand blender at medium speed for 2 minutes.
2. Add vanilla extract and blueberry juice.
3. Transfer the cream into the piping bag.
Finalisation:
Pipe the buttercream on each pancake and on the top of the pancakes stack. Decorate with blueberries, raspberries, red currant, sugar sprinkles and other decoration of your choice.

—03min20sec:
Pancakes with pitaya buttercream frosting
Ingredients for 10 pancakes:
1,5 cups (180 g) gluten-free flour mix (buckwheat flour, rice flour, corn starch)
2 cups (400 ml) almond milk (or other plant-based milk)
½ tbsp baking powder
¼ tsp salt
½ tsp vanilla extract
1 tsp apple cider vinegar
1 ripe banana
5 tbsp coconut oil (for baking)
Ingredients for the buttercream frosting:
1 cup (250 g) vegan butter
1/2 cup (60 g) powdered sugar
1 tbsp vanilla extract
1 tbsp pitaya powder

—06min57sec
Pancakes with iced mermaid
Ingredients for 10 pancakes:
1,5 cups (180 g) gluten-free flour mix (buckwheat flour, rice flour, corn starch)
2 cups (400 ml) almond milk (or other plant-based milk)
½ tbsp baking powder
¼ tsp salt
½ tsp vanilla extract
1 tsp apple cider vinegar
1 ripe banana
5 tbsp coconut oil (for baking)
Ingredients for frosting:
soya whipped cream
For the iced mermaid mix plant-based milk and blue spirulina powder pour the mixture into the mould and let it freeze.

—07min14sec
Crepes with homemade Nutella:
Ingredients for 10 pancakes:
1,5 cups (180 g) gluten-free flour mix (buckwheat flour, rice flour, corn starch)
½ tsp sodium carbonate
2 cups (400 ml) almond milk (or other plant-based milk)
½ tsp salt
½ tsp vanilla extract
1 tsp apple cider vinegar
2 flax-eggs (2 tbsp flax meal and 6 tbsp water)
5 tbsp coconut oil (for baking)
Ingredients for homemade Nutella
2 cups (300 g) raw or roasted unsalted hazelnuts (I used roasted hazelnuts)
1 cup (150 g) dairy-free dark chocolate (I used 70% chocolate)
1 tsp pure vanilla extract
1/2 tsp sea salt
1 tbsp maple or agave syrup (optional)
Instructions for homemade Nutella:
1.Put roasted hazelnuts on the baking pan covered by a baking sheet and bake 10 minutes at 100 °C (212°F), just to warm the natural oils. If the hazelnuts are raw, then roast those 10 minutes at 180 °C (356°F) to loosen the skins and warn the natural oils.
2. Remove hazelnuts from oven and let cool slightly.
3. In the meantime, melt the chocolate.
4. Transfer roasted hazelnuts to a kitchen towel and roll them around and remove all the skins.
5. Put hazelnuts to a high-speed blender and grind them.
6. Blend until a butter is formed (about 8-10 minutes).
7. Once the hazelnut butter is creamy and smooth, add melted chocolate and blend again until well incorporated.
8. Add the vanilla extract and salt and blend well.
9. Taste and adjust seasonings if needed (If your Nutella is not sweet enough, add 1-2 tbsp maple syrup or agave).
10. Transfer to a clean jar and refrigerate 30 minutes before spreading it on pancakes.

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Music: Rain @ikson

Видео Vegan pancakes with buttercream and homemade Nutella канала Ursulavita