Ingredients

240g

plain flour (gf works too)

2 tablespoons

coconut sugar

1 tablespoon

ground cinnamon

1/4 teaspoon

sea salt

1 tablespoon

baking powder

240ml

almond milk

2 teaspoons

apple cider vinegar

1 tablespoon

vanilla extract

2 tablespoons

coconut oil, melted

150g

70% dark chocolate, melted with 1 teaspoon of raw cacao powder

"Warming, cosy, soft pillows of deliciousness, that’s what these pancakes are! Vegan and gluten free, these are the pancakes to make this autumn. In fact it’s the recipe we turn to time and time again for a base pancake, feel free to sub the cinnamon for ground ginger, mixed spice, pumpkin pie spice...ideas ideas!"

Thanks to Nikibakes_uk for the delicious recipe

Method

Start off with your makeshift buttermilk. In a small bowl measure out your almond milk and add the apple cider vinegar to create the buttermilk mixture, set this aside while you prep your dry ingredients.
In another large bowl, add the flour and whisk the remaining dry ingredients.
Now pour in the buttermilk, the melted coconut oil and vanilla extract. Whisk the batter gently, don’t worry if there are small lumps.
Heat your pan over a medium-high heat and pour a small ladle full of the batter into the middle of your pan.
After a couple of minutes, small bubbles will form around the edges and the edges will also appear cooked, flip and cook on the other side for another 2 minutes. Once you’ve stacked them high on your serving plate drizzle over your raw cacao drizzle and enjoy immediately.

Enjoy!