Dark Chocolate vegan pancake stack, yes please! Easy to whip up and even easier to enjoy. Delicious vegan chocolate pancakes made with Chocolate and Love's Panama 80% dark chocolate and almond milk. Topped off with a delectable vegan dark chocolate sauce and chocolate shavings.
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 until 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 with 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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