Chocolate Chia Pancake Recipe
Linwoods
Notes
You can make the chocolate sauce ahead of time and store in the fridge.
Ingredients
- For the pancakes:
- 60g oats
- 15g raw cacao powder or cocoa powder
- 1 tsp baking powder
- 60g ripe banana
- 125ml unsweetened almond milk
- 7g (about a tablespoon) milled chia seeds (this recipe uses Linwoods milled chia [1])
- 1-2 tsp maple syrup (add according to your preference)
- 1/2 tsp vanilla extract
- For the chocolate sauce:
- 1 tbsp (7g) raw cacao powder or cocoa powder
- 1 tbsp maple syrup
- 2 tbsp full-fat coconut milk
- 1 tsp arrowroot starch
- 1 tbsp (15ml) water
Directions
- Place all your pancake ingredients in a blender and blitz until smooth. Set the batter aside while you preheat the pan.
- Heat a nonstick pan over a medium heat and cook your pancakes. About 2 1/2 tablespoons of batter should equal 1 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 stovetop, and cook for 1 minute more.
- For the chocolate ganache, whisk together the first 3 ingredients in a 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.
- Serve pancakes topped with chocolate sauce, some hemp seeds, desiccated coconut, and blackberries.
Information
- Category
- Breakfast/Brunch, Pancakes/Waffles
- Yield
- 2 servings