6 Ingredient Chocolate Orange Pancakes

These light and fluffy vegan pancakes are so versatile and only use 6 ingredients. At Livia's Kitchen we have been trying hard to develop a fail safe batter recipe that you can use again and again for breakfast, dessert or even an indulgent snack. We've used a fine oat flour for the base to ensure a wonderfully light texture. We like to use Bob's Red Mill gluten free oat flour. If you struggle to get hold of this then we find blending whole oats works similarly well. A good quality dairy free milk is also the key to a great creamy batter. For this recipe we tried Rebel Kitchen's Semi Skimmed Dairy Free Organic Mylk and it did not disappoint! With these two main ingredients you have a great base to work with and add flavours and sweeteners to. In this recipe we have thrown in sweet organic raw dark chocolate chunks and fresh orange for a tangy kick. If you want to try something different to the usual banana, then this recipe is for you! One person in the office demolished the whole thing before anyone else got a chance. That has got to mean something right?

Why don't you try topping your vegan pancakes with Raw Millionaire Bites and Biccy Boms?

Makes 4 pancakes.

Prep: 5

Cook: 20

Total: 25

easy

Ingredients:

    Pancake Batter

  • 2 tsp coconut oil (melted),100g gluten free oat flour (or blended oats) (1 + 1/2 cups),150ml dairy free milk (we use Rebel Kitchen Semi Skimmed Mylk) (1 + 1/2 cups),1 tbsp maple syrup,Zest and juice of 1 orange,5 squares of raw dark chocolate, chopped into chunks

    • Toppings

  • Orange segments,Your favourite chocolate hazelnut spread

Method

  • Set your hob onto a medium heat with a non stick pan.

  • Combine the oat flour, milk into a large mixing bowl until a smooth batter forms. Add in the melted coconut oil and mix until well combined.

  • Add maple syrup and taste to make sure it is sweet enough. We won't judge if you want to add another splash. Or two...

  • Now add in the orange juice, zest and chocolate chunks and mix well.

  • Spoon a quarter of the batter into the ready heated pan. If you want to make a perfect circle, we recommend using a mini cake tin. Flip the pancake once it starts to look golden and some air bubbles have formed.

  • Repeat this process until you have 4 pancakes. Top the finished pancakes with a generous spread of organic chocolate hazelnut spread, orange segments and orange zest.

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