FLUFFY, AMERICAN STYLE CHOCOLATE PANCAKES

 

Serves 2-4 (depending on greed levels)

INGREDIENTS

Pancakes

  • 1 cup/105g oats, ground into a fine flour
  • ¼ cup/42g gluten-free flour blend
  • ¼ cup/22g cacao powder
  • ¾ cup/200g apple (or pear) puree
  • ½ cup/120ml chocolate almond milk (or substitute for any non-dairy milk)
  • 2 tsp bicarbonate of soda
  • 1 tsp vanilla
  • a pinch of salt
  • ¼ cup/60ml maple syrup
  • 1 large bar of chocolate/80g, broken into small chunks (I used Doisy and Dam's Maca, Vanilla & Cacao Nibs bar)

Chocolate Sauce (optional)

  • ¼ cup/60ml almond milk (or any non-dairy milk)
  • ½ large bar of chocolate/40g, broken into chunks (I used the same bar as above)
  • 1 Tbsp almond butter (or any nut or seed butter)

METHOD

  1. Put all the pancake ingredients, except the chocolate chunks in a blender and blend until smooth. Make sure to scrape down the sides and the bottom of the blender, as the mixture can get clogged up.
  2. Heat a small frying pan on a medium heat (I use an egg pan to get the perfect size pancake!).
  3. Add a ¼ cup/60ml of the mixture to the pan and sprinkle on a few chocolate chunks. Use a spoon or knife to push into the pancake and make sure they are covered over (otherwise they will stick to the pan when flipped and burn).
  4. Once the edges of the pancake are starting to set and small air bubbles are appearing on the surface of the pancake, you can flip it over. Cook for about 30 seconds (once the pancake can slide when you shake the pan it's done) then place on a plate.
  5. Repeat, until you have used up all the mixture.
  6. For the sauce (if you can, get someone else to make it while you cook the pancakes!), heat the milk in a small mug for 60 seconds in the microwave (or on the hob until simmering).
  7. Then place the chocolate chunks in the milk and cover and leave.
  8. After 5 minutes, stir the milk and chocolate together until smooth, then add the almond butter.
  9. Stir together until combined. If it is too thick you can add a little more milk (cold is fine) and if it is too thin, a little more almond butter.
  10. Serve the pancakes in stacks, smothered with the chocolate sauce and (if it takes your fancy) extra chocolate chunks, fruit (hot apple or pear chunks in cinnamon is a favourite) and nuts.