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
- 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!