appetite magazine
Vegan pancakes with vegan chocolate sauce and crushed pistachios
 
 
Author:
Serves: 8 pancakes
Ingredients
  • 200g self-raising flour
  • 100g Mighty M.LK Protein Oat
  • 1 tsp baking powder
  • 1 tbsp caster sugar
  • 1 tbsp vanilla extract
  • 400ml Mighty M.LK Original
  • vegetable oil, for frying
  • For the chocolate sauce:
  • 200ml coconut cream
  • 60ml maple syrup
  • 40g caster sugar
  • 20g cocoa powder
  • ½ tsp vanilla extract
  • 80g dark chocolate
  • To serve:
  • crushed pistachios
Method
  1. Mix the flour, Mighty Protein Oat, baking powder, sugar, vanilla extract and a pinch of salt in a mixing bowl. Whisk in the Mighty M.LK Original slowly until you get a smooth, thick batter. Place the batter to one side.
  2. In a small saucepan, place the coconut cream, maple syrup, caster sugar, cocoa powder and vanilla extract and heat gently while constantly whisking. Once hot, break up the dark chocolate and stir it in until all the chocolate has melted.
  3. Heat a little of the oil in frying pan over a medium-low heat and add a small ladle of batter to a make small, round pancake. Fry for a few minutes per side and keep warm in the low oven until all your pancakes are cooked.
  4. Serve in a stack with plenty of the chocolate sauce and a sprinkle of chopped pistachios.
Recipe by appetite magazine at https://www.appetitemag.co.uk/vegan-pancakes-with-vegan-chocolate-sauce-and-crushed-pistachios/