Fluffy Cacao Pancakes

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 174 cacao powder

• 2 tbsp  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 cacao nibs

For the Raw Chocolate Sauce

50ml of Sweet Freedom

• 50ml of coconut oil, melted

• 20g of 174co raw cacao powder

• A pinch of sea salt

Method

Start by making your raw chocolate sauce

1. 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.

2. 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.

3. Set to one side while you make the pancakes

To make the panacakes

1. 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!).

2. 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.

3. 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!