Chocolate Chip Pancakes with Chocolate and Coconut Sauce

Makes 7 Pancakes

I have already posted a recipe for the most simple and delicious lemon and sugar buckwheat crepes but I thought I would also share a slightly more indulgent recipe for those of you who like to go all out on pancake day! These are so unbelievably delicious, my elves and I devoured the entire stack just minutes after taking these photos (and experiencing a landslide of toppings!) – If you are looking for something slightly more special to make for pancake day this year then these are most definitely for you!

Prep: 10 minutes

Cook: 25 minutes

Total: 35 minutes




  • 140g almond butter,1/2 teaspoon vanilla powder,130g oat flour,250ml almond milk,5 tablespoons maple syrup,40g ground almonds,1 teaspoon coconut oil for frying,optional : 60g raw chocolate cut into chunks
  • Sauce

  • 40g creamed coconut bar,30g almond butter,3 tablespoons maple syrup,4 tablespoons almond milk,1 tablespoon cacao powder


  • Mix all of the pancake ingredients together in a bowl.

  • Heat a frying pan over a medium to high heat and then add the coconut oil.

  • Add enough mix to make your desired size pancake to the middle of the pan.

  • When you can see bubbles on the surface of the pancake, use a spatula to flip it over and cook for another minute or two on the other side until golden.

  • Move the pancake to a plate and repeat until you have finished with the mix.

  • Whilst the pancakes are cooking, add all of the sauce ingredients to a pan over a low heat, stirring occasionally. Cook until the entire mixture is melted and combined.

  • Spoon the sauce over your finished stack of pancakes and top with whatever toppings you like!

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