So, what to do with the leftovers? Since the pancakes were so cake-like (duh, pan-CAKE), I thought I'd transform them into this fabulous little dessert!
Makes 3-4 mini cakes
For the cake:
- I used the pancake recipe from the Joy of Vegan Baking cookbook (posted here) and added 1 cup of quinoa puffs to the batter. You can also use 1 cup of cooked quinoa, but it may make the pancakes more dense.
- If you have a whoopie pan, fill each well halfway with batter and bake in a pre-heated oven at 425°F for 5-8 minutes. If you don't have one, then just make the pancakes as you normally would using a pan or griddle.
- You can also just use your favorite vanilla or chocolate cupcake recipe and slice each cupcake into layers.
- I used the avocado buttercream frosting from the Food Network website (posted here). I left out the lemon extract because I didn't have any.