top of page


One of my favorite street food desserts veganized! I love how this dessert is brought home to share with family 🍫 Chocolate, cheese and condensed milk is one sweet and savory combination everyone needs to try!


126 grams all-purpose flour

15 gr sugar

⅛ tsp salt

4 gr baking powder

100 ml plant milk

1 Tbsp sugar for sprinkling later when cooking

1 tsp vanilla extract

Baking soda solution to add into batter before cooking:

25 ml water

2 gr baking soda


1 tbsp butter to spread on top

1/4 cup coconut condensed milk

½ cup chocolate sprinkles or vegan chocolate chips

½ cup shredded vegan cheese


Combine your pancake batter ingredients in a large bowl and whisk until just smooth. Just before cooking add the baking soda solution to the pancake batter and whisk. Turn your pan on medium heat and coat the pan with 1 tbsp of butter. Pour the batter in the pan until it reaches the edges. Slowly rotate the pan on an angle to create a lip 1/2 inch above the level of the pancake. Once bubbles form on the top, sprinkle 1 tbsp of sugar evenly on the top layer. Once cooked through release the pancake from the pan and transfer to a plate.

For the filling glaze the top of the cake with some butter. Fill one half of the cake with grated vegan cheese and the other side with chocolate chips and sprinkles. Drizzle condensed milk on top and fold the pancake in half like a sandwich.

Finally cut into squares and enjoy straight away!


bottom of page