Vegan Chocolate Pancakes with Chocolate & Caramel Sauce
Ingredients
Pancakes
- 1 cup buckwheat flour
- 1 cup plantbased milk
- 1 ripe banana
- 1 tsp baking powder
- 1 tbsp dark cocoa powder
- 1 tsp coconut oil melted
Chocolate & Caramel Sauce
- 1 cup dates
- 1-2 cups freshly boiled water
- 6 cubes dark chocolate roughly 40g
- 1 tsbp pure Maple syrup
Instructions
Pancakes
- Place all pancake ingredients, including the oil, in a bowl and blend together until smooth using a hand/stick blender.
- Heat a frying pan and spoon 2 tbsp of the pancake batter into the pan. Cook on a low to medium heat for a few minutes until you can see from the top of the pancakes that it has started to cook through. It will look dense and have a few air bubbles. Flip the pancake over and cook for a further 20 seconds.
- Place the pancake on a cooling rack while you cook the remaining pancakes. (You can reheat in the toaster or pop on a baking tray on a low heat to keep them warm if needed).
Chocolate & Caramel Sauce
- Place the all the sauce ingredients into a bowl and ensure the water is freshly boiled as it needs to be hot to melt the chocolate and soften the dates. Leave to stand for a minute or so.
- Use a hand blender to blitz the sauce until smooth.
- Pile your pancakes between 2 plates and pour some of the sauce on top. Sprinkle with raw cacao nibs for an extra treat!
- Serve immediately while everything is still warm!
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