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Vegan Funny Face Pancake

Course Breakfast
Cuisine American


  • 1 15 oz can coconut milk (full-fat, not light), refrigerated at least 12 hours
  • 2 c flour
  • 2 Tbsp  sugar
  • 1 Tbsp  baking powder
  • 1 scant tsp salt
  • ¼  c chilled coconut oil or vegan butter
  • c plain, unsweetened vegan milk
  • ½ tsp vanilla
  • ¾ c chocolate chips
  • maraschino cherries


  • First, prepare the whipped cream. Remove coconut milk can from refrigerator; do not shake.
  • Open can and spoon out only the thick white cream at the top, leaving the more translucent coconut water at the bottom of the can.
  • In a medium bowl, beat coconut cream on high 2-5 minutes, until fluffy peaks form.
  • Transfer whipped cream to a pastry bag fitted with a star or flower tip and refrigerate until pancakes are cooked.
  • Next, make the pancakes. In a large bowl, sift together flour, sugar, baking powder, and salt.
  • With a pastry cutter or two knives, cut in shortening until mixture resembles coarse meal.
  • Add milk and vanilla and whisk until mixture is relatively smooth.
  • Fold in chocolate chips.
  • Heat an ungreased, nonstick skillet over medium-high heat. It's hot enough when a drop of water flicked across the surface immediately sizzles.
  • Pour ½ cup of batter into the center of the pan. Cook until the edges start to look dry and visible air bubbles have just started to form near the center of the pancake.
  • Flip and cook the other side until golden.
  • Remove from pan and place on a serving plate, covered with a cloth to keep the heat in.
  • Repeat until remaining batter is used up.
  • Make a face on each pancake. Plot out eyes, a nose, and a mouth with whipped cream. Use maraschino cherries for eyeballs and chocolate chips for teeth.