The ultimate chocolate pancake stack

Pancake day. Despite being a Jewish/atheist household, we go all out for other religion’s festivals, especially when there’s food involved. Christmas? Count us in. Easter? Yes please! And pancake day…hell yes.

Usually we have a pancake party, it’s been going since 2009 I think, or maybe 2010, but it’s definitely a long running tradition and a good one at that. I’m a bit gutted but because of something a little exciting that’s going on I’m not actually hosting said gathering this year for the first year since we started, but I’ll make up for it with lots of delicious pancakes instead!

I love all types of pancakes; crepes, big thick fluffy ones with maple syrup, banana pancakes (baby H’s fave) etc etc but if you know me at all you’ll know I’m a huge chocoholic, so it seemed only right to get a super chocolatey pancake recipe on the blog for you guys to enjoy too!

This recipe is just seven ingredients for both the pancakes and the sauce, and it’s mega easy to make too. The pancakes are so fluffy and amazing and the sauce is just chocolate heaven! So get making these and let me know what you think!

Ingredients

  • 3 ripe bananas
  • 1/3 cup cacao powder
  • 1 1/4 cup oats
  • 1 1/4 cup almond milk
  • 2 tbsp maple syrup
  • 1/2 cup cashew butter
  • 2 tbsp coconut oil
  • For the chocolate sauce
    • 1/4 cup almond milk
      2 tbsp cacao powder
      2 tbsp cashew butter
      2 tbsp maple syrup
      1 tbsp coconut oil

    For the pancakes, whizz the oats in a blender for about a minute until they become a flour. Add in all the other ingredients except the coconut oil and whizz again until you have a thick batter. Pop 1 tbsp coconut oil in a frying pan on a medium heat and once melted dollop large spoonfuls of the mixture into the pan. Leave the pancakes to cook for a couple of minutes (2-3 minutes each side is usually enough), then flip over with a spatula to cook the other side too. Continue until you’ve used all the batter, adding in more coconut oil if you need.

    For the sauce, melt the coconut oil in a saucepan on a medium heat, then stir in the other ingredients until you have a thick sauce. Stack up the pancakes on a plate and pour the sauce on top. Serve straight away, adding any berries on top if you fancy.

    Love, Mrs H xx

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