These green panda pancakes are a super fun twist on the classic breakfast recipe, perfect for spicing up your Sunday brunch with this famous Southeast Asian ingredient. They’re ready in under 20 minutes and require five simple plant-based ingredients.
When we first tried panda essence, we knew right away that we would make many recipes with it. So after our pandan jellies, we decided to use this cool ingredient again to make colorful green pancakes that are bursting with chocolate sweet floral notes. We’re sure you’ll love them as much as we do!
We made the dough with a base of plain flour and coconut milk drink. Then we added baking soda for fluff and a dash of maple syrup for sweetness. Just a few more drops of pandan paste to finish and there you have it: a Light green creamy pancake Dough full of tropical flavors!
Pandan leaf extract is a common ingredient in a variety of Malaysian and Indonesian dishes, both sweet and savory. In desserts like cakes, jellies, and crepes, pandan adds a grassy, ​​nutty flavor and imparts a distinctive, green hue. You can easily find it bottled in Asian grocery stores as the emerald green essence.
Since we here at Foodaciously want to help everyone enjoy the food they love without compromise, we made the pancakes egg free and dairy free. Coconut milk is a great plant-based alternative to cow’s milk and also gives the dough a nutty, sweet taste. Also, we have found that combining flour with baking powder is enough to replace the leavening power of eggs.
Serve these spongy vegan pancakes heat, drizzle with maple syrup and garnish with your favorite toppings. We love them with soy yoghurt, fresh strawberries and coconut flakes – so delicious!