‘Chocolate’ and ‘pancakes’ are two words that could never, ever, by any stretch of the imagination, disappoint. It’s a true fact, it’s been translated into a recipe, and the recipe is here for you to test out:
40 seconds each side, around 30 minutes for a stack of pancakes
1 large stack of small pancakes/a medium stack of large pancakes
You will need…
🍁 113g coconut/plain/self raising flour
🍂 266ml almond milk
🍁 2 tbsp water
🍄 2 tbsp vegetable oil
🍂 1 tsp maple syrup (adjust to taste)
🍁 Drop of vegetable oil to cook
🍂 2 tbsp cocoa powder
🍁 Fruit, maple syrup to decorate
How to make:
(Set oven to a low heat to keep the pancakes warm as you make and stack them)
1) Add a drop of oil to a frying pan and heat on a medium temperature.
2) Whilst the oil is warming up, in a small jug add in the flour, milk, cocoa powder, oil, maple syrup, and water. Whisk together until smooth.
3) Use a ladle or pour directly from the jug into the pan, the amount of batter to make your desirable pancake size. Cook for 40 seconds (to 1 minute for a crispy pancake), then flip and repeat.
4) I drizzled maple syrup on my pancakes and topped them with chopped sharon fruit because they’re both so sweet and complement the bitter-y cocoa taste *perfectly*