BUTTERMILK PANCAKES + CHOCOLATE SAUCE

I am in love with pancakes. I could eat them everyday - but I get lazy. That’s why I tend to make epic ones on the weekend!

I’ve made a lot of pancake recipes but I am truly obsessed with Minimalist Baker’s Mini Sopapilla Pancakes recipe. I always make these and people continuously ask me for the recipe and I tell them they are from her website but then they forget - so I figured I’d share it here so you remember (muhahaha). To go along with that I am also sharing my own chocolate sauce recipe that I usually top my pancakes with. #SundayFunday


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Makes: 6-8 pancakes

What you’ll need:

1 cup all purpose flour
1 tbsp sugar
1 scant tbsp baking powder
1 pinch sea salt
3/4 tsp ground cinnamon
1 cup plant milk
2 tbsp non-dairy butter
1 1/2 tsp vanilla extract
Crushed peanuts
Sliced banana
Blueberries

Chocolate sauce:
1 tbsp coconut oil
1 tbsp cocoa powder
1 tbsp maple syrup


Directions:

  1. Whisk dry ingredients together (from flour to cinnamon).

  2. Melt the non dairy butter in the microwave.

  3. To a small bowl add the plant milk (I normally use almond or soy), the vanilla extract and the melted butter and whisk.

  4. Add the wet mixture to the dry mixture. Whisk until mixed throughout and no lumps remain.

  5. Let this sit while you heat your pan to medium-high heat. Scoop out however much of the batter you would like to use (I usually use a 1/3 cup for bigger pancakes and a 1/4 for smaller) and place in the pan. Once bubbles form flip and heat for a few minutes on the other side. Continue this process until all of the batter is gone.

  6. To make the chocolate sauce, in a small pan melt the coconut oil. Add in the cocoa powder and maple syrup and whisk until the mixture is combined with no lumps. Let this heat for a couple of minutes so that it thickens up.

  7. Serve the chocolate sauce on your pancakes and add some chopped peanuts and fruit on top. You could also add shredded coconut or one of your other favourite nuts. Enjoy!

Amanda Tracey