Vegan Breakfast Pancakes with M*lk Chocolate


These vegan pancakes are scrummy when enjoyed with our raw vegan dark chocolate. 

CHOC TIP! For best results, melt your chocolate in a Bain Marie before serving to ensure it covers as much of the pancake as possible! If it seems a little thick add a drop of coconut milk until the melted chocolate is exactly how you like it!

Now for the tasty recipe!

Ingredients

  • 150g Organic Buckwheat flour
  • 2 tbsp Chickpea flour
  • 2 tbsp powdered coconut sugar
  • 1 tsp Baking Powder
  • pinch of salt
  • 200ml vegan milk
  • 4 tbsp oil
  • 1 tsp lemon juice
  • coconut oil, for frying
  • Raw Chocolate M*lk Chocolate Bar to melt on top
  • Organic Raspberries for the topping
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    vegan chocolate covered pancake recipe

    Method

    Step 1:  Sieve the dry ingredients (buckwheat flour, chickpea flour, coconut sugar, baking powder, and salt) into a bowl and mix together well.

    Step 2:  Pour in the vegan milk, oil and lemon juice and mix well until it becomes a thick batter.

    Step 3:  Put a little coconut oil into a frying pan and let it heat up (you want the pan nice and hot.)

    Step 4:  Pour some batter into the pan to make 8-10cm circles and cook over medium heat.

    Step 5:  When bubbles appear on the surface and the base is golden, 2-4 minutes, turn the pancake over and cook the other side for another 1-2 minutes.

    Step 6: Transfer the pancakes to a warm plate, until you are ready to serve them.

    Step 7: Repeat until the batter is used.

    To Serve – 

    Melt 1 or 2 bars of Raw Chocolate M*lk Chocolate in a Bain-Marie adding coconut milk to thin if needs be – when melted pour over single or stacked pancakes.

    Add chopped or whole raspberries to the stack for the final touch!

    HOW DID IT GO? LET US KNOW ON BY TAGGING US ON INSTAGRAM @TheRawChocolateCompany