I could eat these delicious, comforting chocolate pancakes any time of day… But I like them best in the morning. They’re amazing with a nice, big spoonful of peanut butter and some banana-coconut cream on top. And don’t forget a big cup of coffee with oat milk. Yum!
ca. 8 pancakes
2 days (in the fridge)
immersion blender, food processor or blender
250 ml (1 cup) coconut milk (or other plant-based milk of your choosing)
130 g (7/8 cup) whole-grain flour
2 tbsp cacao powder
2 tsp baking soda
1 tsp apple cider vinegar
3 pinches salt
1 tsp vanilla (unsweetened)
ghee or coconut oil, for frying
1 tbsp coconut yogurt
Beat the eggs in a mixing bowl until light and fluffy and add the milk. Add all the remaining ingredients and beat with a whisk until fully combined. Heat a frying pan on medium-high heat. Add a bit of ghee or coconut oil to the pan. Using a ladle, spoon a small amount of batter into the pan. Tilt the pan back and forth to spread the batter evenly across the pan. Cook the pancake on medium-high heat on both sides. Repeat with the remaining batter and stack them up. Optional: Puree the coconut yogurt and banana in a blender. Pour the mixture over the pancakes and sprinkle with cinnamon.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!