Chocolate Pancakes

Name: Chocolate Pancakes
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: Serves 4-6
Cuisine: International
Ingredients: 300 g type 00 flour; 80 g hazelnut flour (you can grind hazelnuts in a blender); 80 g cane sugar; 20 g unsweetened cocoa powder; 6 g baking powder; 60 ml coconut oil; 400 ml unsweetened soy milk; 1 pinch ground ginger; 150 ml unsweetened soy milk; 100 g dark chocolate; 1 pinch cinnamon

Stack of dark cocoa pancakes covered with chocolate sauce and hazelnuts for Chocolate Pancakes

How do you make chocolate and hazelnut pancakes?

Sift flour, cocoa and baking powder; mix with sugar and hazelnut flour. Add oil and plant-based milk, whisking until combined. Pour portions into a hot pan, flipping when bubbles appear. Serve the pancakes with a quick ganache made by melting chocolate pieces and cinnamon in hot soy milk.

Times

Prep time: 10 min
Cook time: 8 min
Total time: 18 min

Nutrition

Calories: 400 kcal
Protein: 8 g
Fat: 17 g
Carbohydrates: 54 g

Cuisine: International
Diet: Vegan

A super tasty variation for chocolate lovers. Ideal for an indulgent breakfast or snack. The pairing of chocolate and hazelnuts is absolutely delicious and definitely worth trying.

Servings: Serves 4-6

Ingredients

300 g type 00 flour
80 g hazelnut flour (you can grind hazelnuts in a blender)
80 g cane sugar
20 g unsweetened cocoa powder
6 g baking powder
60 ml coconut oil
400 ml unsweetened soy milk
1 pinch ground ginger
150 ml unsweetened soy milk
100 g dark chocolate
1 pinch cinnamon

Instructions

Start by preparing the pancake batter: in a large bowl, add the sifted flour, cocoa and baking powder, the hazelnut flour or ground hazelnuts, and the cane sugar. Mix very well.
Gradually add the oil and milk until you form a smooth batter that is not too runny.
Preheat a non-stick pan and spread a little coconut oil over the whole surface. Pour two or three tablespoons of batter into the hot pan.
After about 3-4 minutes, you will begin to see little holes on the surface of the batter.
Flip the pancake and cook for another 3-4 minutes.
Repeat until all the batter is used. While they cook, start preparing the sauce: place the soy milk in a small saucepan. When it is hot, turn off the heat and add the chocolate pieces and cinnamon.
Mix well until the sauce forms.
Serve very hot with the warm or hot sauce poured on top, and finish with a little chopped hazelnuts.

Enjoy your meal!

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