• Rae Reeves

Chocolate Chia Pancakes

Updated: May 5, 2021


For the pancakes

  • 60g (Generous ½ cup) oats gluten free if necessary

  • 15g (1/8 cup) raw cacao powder or cocoa powder

  • 1 tsp baking powder (gluten free)

  • 60g (1/3 cup) ripe banana

  • 125ml (generous ½ cup) unsweetened almond milk

  • 1 tbsp milled chia seeds

  • 1-2 tsp maple syrup (optional)

  • ½ tsp vanilla extract

 

For the Chocolate Sauce

  • 1 tbsp raw cacao powder or cocoa powder

  • 1 tbsp maple syrup

  • 2 tbsp full fat coconut milk

  • 1 tsp arrowroot starch + 1 tbsp water ( I didn’t have this so I didn’t use but you could use a little cornflour or potato starch as replacement)

Instructions

  1. Place all ingredients for the pancakes in a blender or Nutri Bullet and blend until smooth.

  2. Set batter to one side while you preheat the pan.

  3. Heat a non-stick 10-inch pan over a medium heat. Cook 2.5 tbsp of batter per pancake.

  4. Cook for 2-3 minutes, flip and cook for 2 minutes more. To make flipping easier place pan under a preheated grill for 1 minute, return to the stove top and cook for 1 minute more.

  5. For the chocolate ganache whisk together first three ingredients in pot, bring to the boil and simmer for 2 minutes.

  6. Mix together water and arrowroot starch. Add to the pot and whisk to combine while it simmers. Allow to heat through and thicken for 1-2 minutes.

  7. The chocolate sauce can be made in advance and stored in the fridge.

  8. Serve pancakes topped with chocolate sauce, some hemp seeds, desiccated coconut, and blackberries.


From VEGAN LIFE MAG







1 view0 comments

Recent Posts

See All