Deep Dark Pancakes

Jul 24

Popular and loved in almost every place, be it a restaurant or a street food truck, pancakes bring smiles on many faces regardless of the moment of the day. They work any time of day—breakfast, brunch, or a late-night dessert.

But these aren’t your average pancakes. They are deep, dark and intense. And because it is summer, the fresh blueberries on the local market are the perfect match.

The filling

In a blender add the dark chocolate pieces and the raw almonds. Blend until the texture resembles coarse breadcrumbs. This is your chocolatey filling. Set aside.

The batter

Add the following to your blender: oat milk, pure cocoa powder, eggs, a pinch of salt, a pinch of cinnamon powder and organic wholemeal wheat flour. Blend at medium high speed until the batter is smooth and creamy. Let it rest about 5 minutes before cooking it.

The pancakes

Heat a non-stick pan over medium heat (I used a non stick 24 cm frypan). Lightly grease if necessary.

Pour a ladleful of batter into the pan and spread it evenly.

Cook about two minutes on each side, flipping carefully once bubbles form and edges firm up.

Adjust your heat and pay attention not to burn the pancakes.

Place each pancake on a plate immediately after cooking.

Sprinkle the warm pancakes with the chocolate-almond mixture (By filling the pancakes while they are still warm helps the chocolate melt).

Drizzle with honey if you like a little extra sweetness.

Roll or fold the pancakes according to your preferences.

INGREDIENTS - for about 6 medium pancakes

Organic or “Best you can get” !

For the batter