AuthoradminCategoryBerries, Breakfast & Brunch, Chocolate, Desserts, Entertaining, Gluten Free, OatsCuisineKid-FriendlyCooking MethodFryingDifficultyBeginnerIs this Chocolate Pancake Layer Cake for breakfast or dessert? Quite frankly I am not so sure as I enjoyed it for both. No matter what time you slice into it your taste buds will be very pleased.
Whisk together dry ingredients. In a separate bowl combine wet ingredients. Add wet into dry and combine well with a spatula. Don't over mix. Pre heat a fry pan or griddle over medium heat with some butter. Cook all the pancakes, keeping the size similar for layering. Flip pancakes when you see them bubbling and pulling away from the pan. Place a piece of parchment paper in between each pancake and let them cool completely in the fridge.
Combine heavy cream with stevia or your favorite sweetener. With a stand mixer & whisk attachment whip on medium high speed until the cream starts to thicken. Then turn to high speed until you have fluffy whipped cream peaks.
Once pancakes are cool, layer them with whipped cream and sliced strawberries. Top cake with blueberries and strawberries.
Ingredients
Directions
Whisk together dry ingredients. In a separate bowl combine wet ingredients. Add wet into dry and combine well with a spatula. Don't over mix. Pre heat a fry pan or griddle over medium heat with some butter. Cook all the pancakes, keeping the size similar for layering. Flip pancakes when you see them bubbling and pulling away from the pan. Place a piece of parchment paper in between each pancake and let them cool completely in the fridge.
Combine heavy cream with stevia or your favorite sweetener. With a stand mixer & whisk attachment whip on medium high speed until the cream starts to thicken. Then turn to high speed until you have fluffy whipped cream peaks.
Once pancakes are cool, layer them with whipped cream and sliced strawberries. Top cake with blueberries and strawberries.
