Prebiotic Chocolate Pancakes with Chocolate Sauce
Ingredients
For the pancakes
3/4 cup Buckwheat Flour
1/4 cup Tigernut Flour
3 tbsp Cocoa Powder
1/4 cup Coconut Sugar
1/4 cup Natural Coconut Yoghurt
1 tsp Cinnamon
1 1/2 tsp Baking Powder
1 Organic Free Range Egg
1 tsp Vanilla Extract
3/4 cup Dairy Free Milk of your choice
3/4 cup Buckwheat Flour
1/4 cup Tigernut Flour
3 tbsp Cocoa Powder
1/4 cup Coconut Sugar
1/4 cup Natural Coconut Yoghurt
1 tsp Cinnamon
1 1/2 tsp Baking Powder
1 Organic Free Range Egg
1 tsp Vanilla Extract
3/4 cup Dairy Free Milk of your choice
For the chocolate sauce
½ cup Scoop Beetroot & Cacao Elixir or chopped chocolate of your choice
½ cup milk of your choice
Pinch of salt
Instructions
-
Add all dry ingredients to a large mixing bowl and remove any lumps.
- Add yoghurt and egg and whisk in centre into a crumb, then slowly add the milk 1/4 cup at a time whisking into a smooth batter.
- Lastly add the vanilla. Heat pan to med/high, and pour in 1/4 cup batter at a time, flip when bubbles appear.
- Continue for the rest of the batter. To make the chocolate sauce simply add all ingredients to a saucepan on a low heat and melt until smooth, serve immediately.
