Vegan Dark Chocolate Pancake Stacks Recipe
Written by Richard O'Connor
•Posted on November 24 2020
Category
Breakfast
Servings
14
Prep Time
30 minutes
Cook Time
30 minutes
Calories
120
Author:
Richard O'Connor
Ingredients
-
2 bars of Chocolate and Love's Panama dark chocolate (for melting and for pieces to sprinkle on top) -
2 1/2 cups all-purpose flour
-
1/4 cup cocoa powder
-
1 - 2 tablespoons of sugar (optional, if you’d prefer no unrefined sugar you can use honey) -
1 1/2 tablespoons baking powder
-
3/4 teaspoon salt
-
2 1/2 cups almond milk
-
2/3 cup water
-
1 /2 teaspoon pure vanilla essence -
1/4 cup coconut oil
Directions
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Next pour in the almond milk, water, vanilla and melted coconut oil and stir with a large spoon un til combined, but be careful not to over mix or the pancakes won't be as fluffy. A few lumps are okay. Melt one and half bars of Panama 80% dark chocolate in a glass bowl above a saucepan of hot water on the stove (bain marie style). Add the melted chocolate into the pancake mixture and stir gently until combined. Heat a large pan over medium - high heat. Add a teaspoon of coconut oil. Drop about 1/3 cup of the batter onto the pan. Cook until bubbles form, then flip and cook 1 - 2 minutes on the other side. Repeat wi th all the remaining batter. Melt remaining half bar of Panama and teaspoon coconut oil and pour into a jug.
Stack pancakes onto a large plate and pour sauce over, topping off with a sprinkling of chocolate.
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