These are both fluffy and chocolatey. No better combination! I’ve included both vegan and non-vegan ingredients so we can all enjoy.
Ingredients
40g melted butter or coconut oil
2 eggs[1]
60g sugar (I use coconut sugar as I prefer the flavour)
225g self-raising flour (gluten free works fine)
2 teaspoons baking powder
45g coco powder
2 tablespoons instant coffee (I use decaff)
300ml milk (I use soy)
Method
1. Melt the butter or oil and set aside. (I melt the butter/oil in the pan I cook the pancakes in for ease and to save on washing up!)
2. Combine the dry ingredients until lump free.
3. In a medium bowl, whisk the eggs and sugar. Add the melted butter/oil and whisk again.
4. Stir through the dry ingredients and set the batter aside for about ten minutes.
5. Melt some flecks of butter or oil in a large pan. Add a little more than a tablespoon of batter per pancake. Flip once little bubbles start forming on the top and until the pancakes are brown on each side.
6. Serve with fruit, yoghurt, maple syrup or anything else that you love!
[1] To make recipe vegan combine 2 tablespoons of either chia seeds or ground flax seed with 75ml water and set for about ten minutes before stirring in.