These chocoholic pancakes are all about healthy indulgence! They might look and taste decadent, but they're also full of slow-releasing carbohydrates and a good dose of protein to refuel your muscles post-workout or to energise you through a busy morning.
Starting with the almond milk, add all the ingredients into a blender and blend until you have a smooth batter. Adding the liquid first will help avoid any clogging around the blades.
Add some coconut oil (1/4 teaspoon will do) into a frying pan on a medium heat and wait for the pan to get hot. Once there’s a slight sizzle, add two tablespoons of batter. It will start to set and once the pancake has a good ‘foot‘ – meaning it is nice and cooked on the bottom – you can flip that pancake like a pro!
This recipe will give you enough batter to make around four-five mini pancakes that you can stack and adorn with your plethora of toppings.