Chocolate Chia Pancakes


For the pancakes

60g (Generous ½ cup) oats gluten free if necessary
15g (1/8 cup) raw cacao powder or cocoa powder
1 tsp baking powder
60g (1/3 cup) ripe banana
125ml (generous ½ cup) unsweetened almond milk
1 tbsp milled chia seeds
1-2 tsp maple syrup (optional)
½ tsp vanilla extract

For the Chocolate Sauce

1 tbsp raw cacao powder or cocoa powder
1 tbsp maple syrup
2 tbsp full fat coconut milk
1 tsp arrowroot starch + 1 tbsp water


Place all ingredients for the pancakes in a blender or Nutri Bullet and blend until smooth.
Set batter to one side while you preheat the pan.
Heat a non-stick 10-inch pan over a medium heat. Cook 2.5 tbsp of batter per pancake.
Cook for 2-3 minutes, flip and cook for 2 minutes more. To make flipping easier place pan under a preheated grill for 1 minute, return to the stove top and cook for 1 minute more.
For the chocolate ganache whisk together first three ingredients in pot, bring to the boil and simmer for 2 minutes.
Mix together water and arrowroot starch. Add to the pot and whisk to combine while it simmers. Allow to heat through and thicken for 1-2 minutes.
The chocolate sauce can be made in advance and stored in the fridge.
Serve pancakes topped with chocolate sauce, some hemp seeds, desiccated coconut, and blackberries.

The post Chocolate Chia Pancakes appeared first on Vegan Life Magazine.

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