Chocolate and hazelnut pancakes

Fluffy pancakes shouldn’t be for Sunday mornings only. Those healthy chocolate and hazelnut pancakes are such a great every day treat!

photo @foodie.yuki

Those pancakes are so rich and yum that you won’t need any topping, but coconut yogurt and fresh berries are always a good idea, right?

photo @foodie.yuki

Chocolate and hazelnut pancakes

vegan, refined sugar free, dairy free
Prep Time10 mins
Cook Time20 mins
Resting time10 mins
Total Time40 mins
Course: Breakfast, Snack
Servings: 8 small pancakes
Author: Yukiko Tanzi @foodie.yuki

Ingredients

Dry ingredients

  • 200 grams spelt flour
  • 50 grams cacao powder
  • 25 grams potato flour
  • 70 grams coconut sugar
  • 2 tsp baking powder
  • pinch pink salt

Wet ingredients

  • 200 ml oat milk
  • 4 tsp apple cider vinegar
  • 100 ml water
  • 60 grams pure maple syrup
  • 1 tsp vanilla bean paste
  • 2 tbsp hazelnut butter, softened
  • 1 tbsp coconut oil, melted and cooled down
  • pinch pink salt

Instructions

Make the vegan butter milk

  • In a small bowl, combine oat milk with vinegar and set aside for 10 minutes.
  • In a medium bowl, combine flour, salt, cacao powder, coconut sugar and baking powder and mix well.
  • In a small bowl stir hazelnut butter, add maple syrup, vanilla and melted coconut oil and mix to combine. Add the buttermilk and stir to combine.
  • Pour the wet ingredient mixture into the dry ingredients and mix till mostly incorporated. Add the water and mix to combine. Set the batter aside for 5-10 minutes.
  • Heat a small non-stick pan over a low-medium heat. Pour 1/4 cup of batter into the pan and cook until golden brown or until the top surface forms bubbles (about 3 minutes).
  • Flip and repeat on the other side.

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