Pancake Tower Cake with Hazelnut Butter Drizzle & Chestnut Cream Filling

Can Pancake Day just happen already?
When is March 4 going to arrive?! Am I the only one looking forward to devouring a huge stack of pancakes this year? Not that I need an excuse, as clearly I made this pancake cake and devoured it all by myself (though not in one day).
Admittedly, it’s not the prettiest cake in the world. If you waited for the hazelnut butter drizzle to solidify a little and if you doubled or tripled the quantity you could probably coat the sides and top of the cake, like frosting. But I was in the mood for a messy cake. Sometimes, life is messy, and you just have to try and see the beauty in it somewhere.
I can think of few things more satisfying than cutting myself a fat slice from this colourful, gooey mess of a cake. Devour that slice and show her who’s boss.

Pancake Tower Cake with Hazelnut Butter Drizzle and Chestnut Cream

For the pancake stack

80g (1/2 cup) caster sugar
80g (1/2 cup) spelt flour
80g (1/2 cup) self-raising flour
¾ tsp baking soda
1 tsp baking powder
2 flax eggs*
250ml (1 cup) almond milk
1 tsp apple cider vinegar
1 tsp vanilla paste

Mix the dry ingredients together in a large bowl. In another, smaller bowl, pour the apple cider vinegar into the almond milk and vanilla paste so the milk can curdle. Set aside for a couple of minutes.

Fold the wet ingredients into the dry until just combined.

Place a wide, flat frying pan over high heat and lightly spray with oil or grease with vegan butter. Pour one ladleful of pancake batter into the pan, spreading it so that it becomes an even circle. Cook for a few minutes or until bubbles start to op up on its surface, then flip and cook for another minute or so. Check for done-ness, then flip onto a plate.

Repeat this process 6 more times, or until batter runs out. 

For the chestnut cream

2x 240g (8.4 oz) tins of peeled chestnuts
250ml (1 cup) hazelnut or almond milk (but hazelnut is better)
1 tbsp sugar

Place all ingredients in a high-speed blender and whizz until smooth and creamy. You will need a powerful processor or blender for this; the consistency should be like thick ice cream.

Spread the chestnut cream onto six of the seven pancakes. Stack the cream-slathered pancakes on top of each other, the last one on top being the one without cream.

For the hazelnut butter drizzle

125ml (1/2 cup) hazelnut milk
3 tbsp hazelnut butter

Melt the two ingredients together in a small saucepan over high heat, stirring quickly all the while. Pour the still warm hazelnut butter drizzle over the pancake stack.

Garnish the cake with some berries and roughly chopped pistachios and hazelnuts.

Note: One flax egg is made by mixing 1 tbsp ground flaxseed with 3 tbsp water. Set aside for a couple of minutes to gel before adding it to your batter.

Any good plans or recipes for Pancake Day this year?

Love and cookies,


11 thoughts on “Pancake Tower Cake with Hazelnut Butter Drizzle & Chestnut Cream Filling

  1. Pancakes are practically my favourite food so a pancake tower is heaven to me! Love the idea of the chestnut cream and hazelnut butter together. I think I’d have to throw some chocolate in there too 😉
    I must make some hazelnut milk- it sounds divine 🙂


  2. Oh this looks GOOOOOD! I am not even a fan of pancakes but I can taste that hazelnut/chestnutty goodness already. I am SO going to make these…at least the cream part and woe betide anyone who comes between me and my spoon and that jar!


  3. Pingback: Pancake Day (Shrove Tuesday) Recipe Round-Up | The Vegan Cookie Fairy

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