S’mores Pancakes (Vegan and Whole Grain)
There must be something about getting older that makes each year seem shorter than the last. I remember in elementary school that I felt like each year lasted longer than I could wrap my mind around, but now I hardly know what month it is. This might be, in part, because I just realized my wall calendar at work was still showing July, ooops.
I can’t stop time and I can’t stay young forever, but at least I can occasionally indulge in something my inner 7 year old would absolutely love: S’mores pancakes. I made a couple healthier substitutions that the average child wouldn’t necessary be fond of, but I can assure you they’d never, ever know. This pancakes taste positively amazing and might just be indulgent enough for a dessert.
I based these pancakes off a combination of my standard chia seed pancakes and something I saw my sister make when I was visiting last year. She made them for her husband and used traditional marshmallows, so I didn’t get to try them, but they looked like such a messy and delicious breakfast. So make these for your kids, your husband, or your visiting sister – really, anyone would love these!
- 6 sheets graham crackers ground into crumbs, about ⅔ c (I used whole grain crackers)
- 1 sheet graham cracker, lightly crushed
- ¾ c white whole wheat pastry flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbsp chia seeds
- 4 large marshmallows or 12 small/mini marshmallows, chopped (Vegans, see note)
- 1 tsp vanilla extract
- 1 ¼ c unsweetened almond milk, or milk of choice
- ¼ c chocolate chips
- Heat griddle to 300°F or a nonstick pan to medium heat, just lightly cooler than you’d normally cook pancakes at.
- Whisk together the 6 graham cracker sheets, flour, baking powder, baking soda, and chia seeds.
- Remove a few tablespoons of the dry mixture and toss the marshmallows until the cut sides are not sticky. It may help toss a few pieces at a time – this will avoid disastrous messes while cooking!
- Add the vanilla extract and almond milk and stir until almond combined. Add chocolate chips and marshmallows and gently stir into the batter. Let set for approximately 5 minutes to let chia seeds gel slightly.
- Spritz your pan with nonstick spray and pour batter by ~1/3 c onto the pan. Sprinkle the pancakes with the extra graham cracker to add a little crunch (or save for topping)
- These pancakes wont form bubbles on top, so flip after a few minutes when the bottoms are golden brown and cook an extra approximately 2 minutes. Makes 10 pancakes
- Serve and enjoy – I liked mind topped with extra graham cracker and chocolate chips, but syrup was surprisingly amazing, too.