Chocolate and hazelnut pancakes
vegan, refined sugar free, dairy free
Equipment
- 2 bowl
- 1 pan
Ingredients
- 200 grams spelt flour
- 50 grams cacao powder
- 25 grams potato flour
- 70 grams coconut sugar
- 2 tsp baking powder
- pinch pink salt
- 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
- 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.