Rezept für vegane Pfannkuchenstapel aus dunkler Schokolade
Geschrieben von Richard O'Connor
•Versand am 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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