When I was younger I was always the one who ate the Bounty bars in those huge packets of mixed chocolates – I honestly can’t remember the name, oops! So after making and loving my bounty oatmeal on so many occasions, it made sense to branch out into pancakes! No fancy ingredients, just some cacao and dessicated coconut and you have a delicious combo that never goes out of style. The standard fluffiness and deliciousness can be expected.
On another note: greetings from Laos! I’ve been here for almost a week now and I’m having a great time. Luang Prabang is a lot more vegan-friendly than other cities, and I even enjoyed a vegan buffet for less than £1 tonight! Result! 🙂 still haven’t found pancakes though, so drooling over Instagram will have to do!
2 tbsp chia seeds + 8 tbsp chocolate mylk ( I use Rebel Kitchen but you can make your own with almond milk and raw cacao)
70g gluten free flour of choice
1 tsp baking powder
1/4 tsp baking soda
1 ripe banana (80-100g)
1/3-1/2 cup chocolate mylk
3 tbsp dessicated coconut
What to do:
- Mix the chia seeds and chocolate mylk, then set aside to thicken up
- Place all the ingredients apart from the coconut in your Vitamix or blender and blend on high power until the chia seeds are ground up
- Stir in the dessicated coconut
- Add around 1/4 tsp of coconut oil to a pan on low-medium heat
- Place around 2 heaped tbsp of the batter into the pan and cook for 2-3 minutes (depending on thickness), then flip carefully and cook for the same amount of time on the other side
- Stack them high and top with fresh fruit and a drizzle of rice syrup