Fluffy Cacao Pancakes

Who doesn't love a fluffy chocolate pancake stack? Either have them all yourself, or shared them with a loved one. You decide!

fluffy cacao pancake stack

Ingredients

For the Pancake Batter

300ml of almond milk
200g of quinoa flour/oat flour
120g of ground almonds
1 medium banana, mashed
3 tsp of Elements for Life raw cacao powder
2 tbsp Sweet Freedom syrup
2 tbsp of ground flaxseeds
1 tsp of vanilla extract
Pinch of sea salt
Coconut oil, for frying
½ tsp of baking powder
A handful of Elements for Life raw cacao nibs

For the Raw Chocolate Sauce

50ml of Sweet Freedom
50ml of coconut oil, melted
20g of Elements for Life raw cacao powder
2-3 buttons of Elements for Life Ceremonial Cacao buttons
A pinch of sea salt

Method

Start by making your raw chocolate sauce

Add all the ingredients apart from the virgin cacao paste buttons to a small pan over a very low heat and stir it together until it's creamy and smooth.
Turn the heat off and gently melt in your ceremonial cacao paste buttons, the sauce will start to thicken at this stage and as it cools.
Set to one side while you make the pancakes

To make the panacakes

In a small bowl stir the flaxseeds with 6 tbsp water and set aside to soak while you make the pancakes (your raw chocolate sauce should be made before this step so it’s ready for smothering your pancakes in!).
Put the ground almonds, milk, vanilla extract flour, banana, chosen sweetener and a pinch of salt in a blender. Stir the flax to make sure it has become thick and gloopy, like an egg, then mix with a whisk or wooden spoon until smooth and thick.
Heat 1 tsp of raw coconut oil in a large frying pan over medium heat and add 2-3 tablespoon dollops of batter into the pan. Cook for a couple of mins on one side until the edges are slightly browning, and bubbles have formed on top. Once the batter has turned a deeper colour, flip it over with a spatula and cook for another few mins till dark chocolate brown. Set aside and keep warm while you repeat the process with the remaining batter, adding another tsp of coconut oil with each batch.

To serve, pile the pancakes high and drizzle over your raw chocolate sauce with plenty of raw cacao nibs. Or split them with loved ones into 2 or more stacks.

Enjoy!

Top Tips

These pancakes are best served fresh.
If the sauce has thickened and set while making the pancakes, simply gently warm over a low heat.
Extra chocolate sauce will keep in a sealed container in the refrigerator for a couple of weeks. It will harden but gently warming again by heating it up in a pan, it will be ready to use. Just stir it until it's creamy and smooth again!