Pancake Cake Stacks with Dairy-Free Chocolate Frosting recipe on UrbanBlissLife.com
Print Recipe

Pancake Cake Stacks with Fluffy Chocolate Frosting

These pancakes are elevated to special breakfast/dessert status when layered with fluffy chocolate frosting!
Author: Marlynn Jayme Schotland, UrbanBlissLife.com

Ingredients

For the pancakes

  • Krusteaz Buttermilk pancake mix
  • Krusteaz Blueberry pancake mix

For the Fluffy Chocolate Frosting

  • 1 cup semi-sweet chocolate chips I use a dairy-free brand to make this dairy-free
  • 1/2 cup dark chocolate chips
  • Coconut cream skimmed from one refrigerated 13.5 ounce can of coconut milk you should get about 8 ounces of cream
  • 1/2 teaspoon vanilla extract

Instructions

  • Follow the package directions to make 6-7 buttermilk pancakes and 6-7 blueberry pancakes.
  • Set aside on a plate.

To make the fluffy chocolate frosting

  • Place semi-sweet chocolate chips and dark chocolate chips in a large heatproof bowl. Set aside.
  • Take the coconut cream out of the can of coconut milk, and drain the rest (save it in an airtight container for later, to make any of these recipes!) .
  • Add coconut cream to a medium pot and bring to a boil.
  • As soon as the cream comes to a boil, remove from heat and pour slowly over the chocolate chips.
  • Whisk together until smooth.
  • Refrigerate for one hour.
  • Remove from refrigerator and whip at low-medium speed with a hand mixer until the color turns to a slightly lighter brown and the frosting is fluffy.

Assemble the pancake cakes

  • Place one buttermilk pancake on a plate.
  • Using a small spatula, spread just enough of the chocolate frosting to cover the pancake.
  • Add one blueberry pancake on top and spread just enough of the chocolate frosting to cover the pancake.
  • Repeat layers until you have your desired stack of pancakes, which is usually 5-8 pancakes.
  • Enjoy immediately!