Vegan Chocolate Pancakes with Chocolate & Caramel Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 pancakes
Author Joanne

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

  1. Place all pancake ingredients, including the oil, in a bowl and blend together until smooth using a hand/stick blender.

  2. 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.
  3. 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

  1. 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.

  2. Use a hand blender to blitz the sauce until smooth.

  3. Pile your pancakes between 2 plates and pour some of the sauce on top.  Sprinkle with raw cacao nibs for an extra treat!

  4. Serve immediately while everything is still warm!

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