200 g /7oz/ 1/3 cups plain
(all purpose) gluten free flour (optional
50 g/1 ¾ oz /1/2 cup unsweetened cocoa powder
2 tsp gluten free baking powder (optional)
2 vegan eggs
300 ml/ 10 ½ fl. Oz/1 ¼ cups vegan milk
2 tsp vegan butter
75 g/ 2 ½ oz cup vegan dark chocolate
Grated, plus extra to garnish
75 ml/ 2 ½ fl. Oz/ ½ cup maple syrup
Strawberries or blackberries and walnuts (optional)
Halves to serve.
1.Mix the flour, cocoa and baking powder in a bowl and make a well in the centre. Add vegan egg and pour in the milk then use a whisk to gradually incorporate all of the flour around the outside.
2.Divide the butter between four mini frying pans and heat to melt, then whisk the butter into the batter with the grated chocolate. Put the buttered frying pans back over a low heat.
3. Spoon the batter into the pans and cook for 2 minutes or until small bubbles start to appear on the surface. Turn the pancakes over with a spatula and cook the other side until golden brown and cook through.
4.repeat until all the batter has been used, keeping the finished batches warm in a low oven.
5. Stack the pancakes in the mini frying pans and drizzle with maple syrup. Garnish with blueberries, strawberries, and maple syrup and walnut halves, then grate over a little more dark chocolate.