These pancakes are the perfect camping staple. No blender or food processor needed. Bonus!
They are filling and delicious and I have actually been having them for dinner a little lately as, now that I have the new shop I find I am regularly arriving home famished and need something pronto!
The chocolate I used for these was Pana which is a bit of a treat but you could also chop your homemade choc into them and I have a ridiculously easy recipe here
This recipe is also for all the peeps that ask for an alternative to bananas in wholefood plant-based pancakes. Personally, I love bananas but I appreciate not everyone does so here is a super easy alternative.
That’s it from me for now! I’m off to eat another plate of them! xx
Prep time: 5 minutes
Cook time: 20 minutes
For the pancakes:
3/4 cup chickpea flour (also known as basan flour)
1 tablespoon cacao powder
1/2 teaspoon baking powder
1/2 teaspoon vanilla
3/4 cup coconut milk
2 tablespoons maple (optional)
45g raw chocolate, roughly chopped
125g fresh blueberries
50g fresh strawberries, chopped
‘The making of’:
Heat a large non-stick frypan over low heat.
Whisk dry ingredients together. Add coconut milk and maple syrup and whisk until smooth. Add chopped chocolate and half of the blueberries and mix well.
Spoon 1/4 cup mixture at a time into frypan. Allow pancakes to cook for about 5 minutes or until small holes begin to show on the surface and in the center.
Flip and lightly press down with a spatula to pop blueberries.
Allow to cook for a further 2-5 minutes before flipping out onto a plate. Stack them up or lay them out. Sprinkle with chopped strawberries and the remainder of blueberries and serve asap. They are so tasty when they are warm!
If you have found the free recipes I pour so much love and attention into delicious and useful I would be ever so grateful if you would say so in the comments below. It makes my day and keeps me motivated to spend the time and effort creating them for you!