Festive Chocolate Madness Pancakes

Buckwheat Flour Chai Drinking Chocolate Original Chocolate Sauce Pancakes Vegan

 Festive Chocolate Madness Pancakes Recipe

Christmas is right around the corner and if you’re thinking of a festive breakfast? We’ve got you covered! 

Indulge yourself in these fluffy chocolate pancakes layered with chocolate sauce and topped with a simple cranberry compote. The sweetness and richness of the chocolate balance so well with the tartness of the cranberry sauce - a must try combo! 

Ingredients (1 Serve)

  • 1/2 cup buckwheat flour 
  • 1/2 cup milk of choice (preferably almond/soy for plant-based option) + 1 tsp apple cider vinegar (can sub with lemon juice)
  • 1/2 tsp baking powder
  • 1 + 1/2 tsp N+N Chai Drinking Chocolate (or your preferred drinking chocolate flavour)
  • Pinch of salt
**N+N Original Chocolate Sauce to serve (can use other flavours if desired)
**Cranberry compote: heat on low heat in a saucepan 1/4 cup frozen cranberries or berries of choice + 1 tsp coconut sugar or sugar of choice (to taste)

Method

  1. Prepare a “buttermilk” mixture by mixing together the milk and apple cider vinegar, let sit for 5-10 minutes to let it curdle 
  2. In a bowl mix together buckwheat flour, baking powder, N+N Chai Drinking Chocolate and salt, then add in the “buttermilk”.
  3. On a non-stick pan on low heat (to make it oil free, however you can use 1 tsp oil if needed) add 1/4 cup of the pancake batter at a time. Flip when you see bubbles on the edges or when the surface becomes matte (not shiny anymore) 
  4. Slather each layer of pancake with N+N Original Chocolate Sauce and top with cranberry compote and fresh fruits.

 

    Recipe by

    www.instagram.com/nourishandflourishsyd


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