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Pancake Cake
Ingredients
Pancakes
  • 1-2/3 cup all-purpose flour
  • 3 tablespoons light brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1-1/2 cups plant milk
  • 2 eggs slightly beaten
  • 3 tablespoons Plant Butter with Avocado Oil, melted, plus additional for cooking
  • 1 teaspoon vanilla
Icing
  • ½ cup Country Crock Plant Butter with Avocado Oil
  • 2 cups confectioners’ sugar
  • 2 tablespoons plant milk
  • 1 ½ tablespoons maple syrup
  • 1/4 teaspoon cinnamon
  • Berries for serving
Instructions
Pancakes
  1. Combine flour, sugar, baking powder and salt in medium bowl. Whisk in milk, eggs, melted Plant Butter and vanilla. Batter will be thin.
  2. Heat 10-inch nonstick skillet over medium heat until a water droplets sizzle when dropped on the surface. Add about a teaspoon Plant Butter and melt. Pour scant ½ cup batter into skillet. Batter should spread to about a 6 to 7-inch circle. Cook pancake until bubbles form on top and edges look dry. Flip and cook 1 minute. Remove pancake and repeat with remaining batter to make 7 pancakes. Let pancakes cool before assembly.
Icing
  1. Beat Plant Butter and confectioners’ sugar in medium bowl with electric mixer on medium speed. Beat in plant milk, maple syrup and cinnamon and beat until fluffy. If icing is too thick, add a bit more plant milk.
Assembly
  1. Place one pancake on serving dish and top with about 2 tablespoons icing. Spread icing almost to edge of pancake. Top with another pancake and repeat with remaining pancakes and icing.
  2. Top with fresh berries if desired.