Soft No-Bake Chocolate Pancakes with Cream Filling

Whisk the eggs, salt, white sugar, and vanilla in a deep bowl until the sugar dissolves and the mixture is smooth and evenly combined.

Add the vegetable oil to the egg mixture and whisk well until fully incorporated, with no visible layer of oil remaining.

Add the milk and stir gently until fully incorporated and evenly combined.

Add the cocoa powder, then sift the all-purpose flour and baking powder over the mixture so the dry ingredients are evenly distributed without lumps.

Whisk the batter by hand until smooth and similar in consistency to cake batter, adding more all-purpose flour as needed to adjust the thickness.

Spoon the batter into rounds of the desired size in a nonstick skillet preheated over medium-low heat, leaving space between them.

Cook the pancakes over medium-low heat without flipping, and remove them from the skillet once the tops are dry and the bottoms are set. (Cook on the bottom side only.)

Transfer the pancakes to a suitable surface and leave them to cool completely, preferably covered.

Whip the whipping cream mix with the ice-cold water and white sugar, if needed, until very stiff and able to hold its shape.

Spread the whipped cream over one half of each pancake, then fold the other half over it to enclose the filling.

Smooth the filling around the edges with the back of a spoon.

Dip the exposed cream edge into the shredded coconut, pressing gently so it adheres in an even layer.

Warm the chocolate spread in a double boiler or microwave until fluid and easy to drizzle. Decorate the pancakes with drizzles of the softened chocolate spread, sprinkle with chopped pistachios, and serve once the topping has set.

Garnish the pancakes with a sprinkle of ground pistachios and serve chilled.