If I’m being honest and putting all our cards down on the table, this recipe didn’t turn out the way I had hoped! Instead of being the gooey chocolate pancakes I hoped for, this recipe turned out to be more of a messy chocolate fondant but with the appearance of pancakes! However, the end results still tasted amazing, this one isn’t for the faint hearted, try them if you dare!
- 90 g grounded oats
- 80g grounded almonds
- 3 tbsp cacao powder
- 2 tbsp brown sugar
- 1 tbsp chia seeds
- 1/2 tsp baking powder
- 1/2 tsp baking powder
- 220-230 ml plant-based milk (I used almond milk)
- 1 small banana (80 g)
- 1 tbsp lemon juice (one squeezed lemon)
- coconut oil (for frying only)
- 3 tbsp maple syrup
- 2 tbsp peanut butter
- 1 tbsp coconut oil
- Place the caramel ingredients into a small bowl and mix together with a wooden spoon.
- Line a baking tray with parchment paper and spoon around 1 heaped tablespoon onto the paper. Then use the back of the spoon to smooth the circles out and make sure there are no lumps or bumps. Spread each circle into a round disc of around 6-7 cm in diameter. The mixture should make around 6 discs altogether.
- Once you have created the discs place into the freezer for around 20 minutes.
- Whilst the caramel discs are freezing, place all the dry ingredients into a small bowl and mix them all together.
- Then add the wet ingredients into a food processor and blend for around 1 minute. Once complete, let the mixture rest for a few minutes.
- After a few minutes, add the dry ingredients into the food processor with the wet ingredients and blend together for around 30 seconds. (You don’t want to over work the mixture).
- After 20 minutes, check the caramel discs are hard and then you can start making your pancakes.
- Pre-heat a pan to a low-medium heat and add a little of the coconut oil.
- Pour around 1 tablespoon of the pancake mix into the pan and spread slightly so that you can fit the caramel disc into the centre of the mixture.
- Once you have added the caramel disc to the centre of the mixture, place a little more batter over the top of the caramel disc.
- Place a lid over the top of the pan and let the pancake cook for around 3 minutes. (The lid is important as it will help melt the caramel disc inside the pancake!)
- After 3 minutes, flip your pancake carefully and cook on the alternative side for around another 3 minutes.
- Repeat steps 9 to 12 and make another 2 pancakes!
- Once your pancakes are complete, cut the them and the caramel discs in half, place the halved caramel discs in between each pancake and watch them melt!
To decorate your pancakes finish with some chopped banana and chocolate sauce if you are a true chocolate lover!
If you have persevered and made it to the end of this recipe then you will realise how delicious and gooey this recipe is! Don’t forget to share your creation over on our instagram or twitter page!