Chocolate Pancakes with Dark Chocolate Cream (vegan, gluten free, oil free, refined sugar free)

Chocolate Pancakes with Dark Chocolate Cream

(vegan, gluten free, oil free, refined sugar free)

I actually got the idea of making chocolate pancakes a while ago, when I was craving crepes with nutella. (My grandmas austrian-style 'Nutella Palatschinken' have been my total childhood obsession!) And as I'm not good at making crepes at all, I decided to give pancakes a shot. 'Cause what can go wrong? In the worst case, they would have ended up super scrambled like an austrian-style 'Kaiserschmarrn' (which they somehow did). 

So what will you need?

Chocolate Pancakes

Serves: 1
Total time: 25 to 30 minutes

Ingredients

• 65g buckwheat flour
• 10g coconut flour OR almond flour
• 10g cacao powder 
• 1 tsp baking powder
• 2 tsp maple syrup (or any other sweetener of choice)
• egg replacer of choice for 1 egg OR 1 flax egg
• 1 tsp apple cider vinegar OR 1 tsp lemon juice (both work)
• 150 - 160mL almond milk (or any other plant based milk of choice - hazelnut milk is great in this recipe as well)

Instructions

• whisk together all ingredients and let sit in the fridge for around 10 minutes 
• add to a hot pan and bake on both sides over medium heat until golden brown

Dark Chocolate Cream

Serves: 1-2
Total time: 2 minutes

Ingredients

• 100g plant based yogurt without any flavor or sugar added (I used unsweetened almond yogurt)
• 5g cacao powder

Instructions

• Simply mix together with a spoon and enjoy!

Notes

If you prefer sweeter chocolate cream, you could use sweetened yogurt or add a liquid sweetener of choice.

The pancakes are also great with jam and nut butter.

You can add any toppings you like.

Let me know what you think if you try them in the comments below!