These egg and dairy free chocolate pancakes are so light and fluffy you wont believe they're vegan and gluten free.
1 cup (150g) gluten free self-raising flour
2 tbs cacao powder
½ tsp bicarb soda
½ tsp ground cinnamon
¾ cup (180ml) almond mylk
2 tsp apple cider vinegar
⅓ cup (80ml) pure maple syrup, plus extra to serve
2 tbs coconut oil, for cooking
To serve whipped coconut cream (see tip), dark chocolate, fresh raspberries and strawberries
Sift flour, cacao, bicarb and cinnamon into a medium bowl. Whisk mylk, vinegar, maple syrup together in a small jug. Add to the flour mixture and whisk until smooth.
Heat a large, non-stick frying pan over medium heat and lightly grease with oil. Cook ¼-cupfuls of the mixture, in batches, for 2-3 minutes each side or until lightly browned and cooked through.
Serve pancakes topped with coconut cream (see tip), raspberries, strawberries, chocolate pieces and freeze-dried raspberries. Serve with maple syrup, if you like.
Tip to make pink cream, add a little beetroot powder whist whipping.