Chocolate Ombre Pancakes
Preparation: 5 minutes
Cooking: 3-5 minutes
Ingredients for the pancakes
-250g of plain flour (I use gluten-free)
-1 & 1/2 tablespoons of baking powder
-2 tablespoons of golden caster sugar
-1/4 teaspoon of salt
-300ml dairy-free milk (I use almond milk)
-3 tablespoons of oil (I use light olive oil)
-Cacao or cocoa powder
Ingredients for the toppings
-Butterscotch sauce (I use Nature's Charm)
Step 1- Add the flour, baking powder, sugar and salt into a bowl and mix.
Step 2- In a separate bowl, add in the dairy-free milk and oil then mix. Set aside for 5 minutes.
Step 3- Combine the wet and dry mixture together until smooth.
Step 4- Divide the batter into 4 different bowls. In the first bowl, add 1 tablespoon of cacao or cocoa powder. Stir until it's incorporated. In the second bowl add in 1 teaspoon of cacao or cocoa powder. Stir until incorporated. In the third bowl, add in a dash of cacao or cocoa powder and mix. Leave the last bowl as it is, plain. The batter should transition from dark to light.
Step 5- Heat a tablespoon of oil in a frying in.
Step 6- Spoon the batter into the pan, about 2 tablespoons at a time.
Cook for around 2-3 minutes until the edges of the pancake turn golden then flip and repeat.
Step 7- Once cooked, serve.
I served my pancakes warm with a swirl of vegan cream, a drizzle of butterscotch sauce, hazelnuts and dairy-free chocolate ice cream.
Recipe by Holly-Jade