Directions

1. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt.
2. 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.
3. 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).
4. Add the melted chocolate into the pancake mixture and stir gently until combined.
5. 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.
6. Cook until bubbles form, then flip and cook 1-2 minutes on the other side. Repeat with all the remaining batter.

7. Melt remaining half bar of Panama and teaspoon coconut oil and pour into a jug.

8. Stack pancakes onto a large plate and pour sauce over, topping off with a sprinkling of chocolate.