These decadent, dark chocolate pancakes are a total treat. You can whip them up for a birthday breakfast or even a quick pudding. We like to serve them with our Nut Butter Cups for the ultimate indulgent breakfast.
Watch Pip & Lucy whizz these up in time for Pancake Day this year (full recipe here)
Makes 8 Pancakes
- 100g oat flour (make your own by finely blitzing some oats!)
- 50g ground almonds
- 20g cocoa powder
- 2 teaspoon baking powder
- 1⁄2 teaspoon sea salt
- 60g of Smooth Peanut Butter
- 180ml milk of choice
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 4 Peanut Butter Cups, roughly chopped
- 2 tbsps coconut oil to fry
Topping suggestions: Ice cream or coconut yoghurt, chopped nuts of your choice, sliced banana, drizzle of maple, extra chopped nut butter cups
Preheat the oven to 150C. In a large mixing bowl mix together the oat flour, ground almonds, cocoa powder, baking soda and salt and mix until smooth.
Add the peanut butter to a medium bowl and slowly whisk in the milk until combined. Add in the maple syrup and cider vinegar. Pour the wet mixture into the dry mix bit by bit until you have a thick batter consistency. Fold through the chopped peanut butter cups and set aside.
Place a large frying pan over a medium heat and add a little coconut oil so it evenly covers the base of the pan. Scoop a small ladleful at a time into the pan to form lovely little pancakes you should get 3-4 pancakes in your pan depending on size. Fry for 2-3 minutes and then carefully flip. Cook for a further 2-3 minutes and then slide the pancakes onto a baking try and pop in the oven to keep warm whilst you continue with the remaining batter.
Once all the batter is used, stack a few pancakes on top of each other and top with whatever takes your fancy.
Pip’s Top Tip: Remember to give your nut butter a good stir before using it, as the oils can naturally separate. This is because there is no palm oil in any of our nut butters, which is often added to stop this natural separation.