Japanese-style chocolate pancakes
Plant-based, dairy-free, vegan-friendly
Equipment
- small (10cm) non stick pan
Ingredients
Dry ingredients
- 200 g/ 1,5 cups +2 tbsp whole wheat flour
- 25 g/ 1/4 cup raw cacao powder
- 7 g/ 2 tsp baking powder
Wet ingredients
- 250 ml/ 1 cup +1tbps oat milk, room temperature
- 120 ml / 1/2 cup water
- 40 to 80 g/ 1/8 to 1/4 cup maple syrup
- 1/2 tsp vanilla bean paste
- 2 tbsp melted coconut butter / or coconut oil room temperature
Instructions
- In a large bowl, sift dry ingredients.In a small bowl, whisk together wet ingredients.
- Pour the wet into the dry and mix until just combined. Lumps are fine.Set aside for 5-10 minutes.
- Heat a 10cm non stick pan, pour about 1/4 cup of batter and cook with lid on for a couple of minutes, until the edges are done.
- Flip and bake on the other side for 1 minutes.Enjoy with maple syrup, coconut yogurt and berries!