Coconut and Raspberry Pancakes with Hot Chocolate Sauce
Happy Pancake Day everyone! I hope you love this raspberry and coconut pancake recipe – the tangy pieces of raspberry contract perfectly with sweet and creamy chocolate sauce. Plus they are really quick and easy to make so you can whip them up for breakfast before you go to work.
For the Pancakes
160g of oats
30g of ground almonds
250ml of brown rice milk
2 tablespoons of chia seeds
1 ripe banana
2 tablespoons of coconut sugar
2 tablespoons of desiccated coconut
150g of raspberries
Coconut oil (for cooking)
For the Hot Chocolate Sauce
1 tablespoon of coconut oil
2 tablespoons of cacao powder
2 tablespoons of maple syrup
2 tablespoons of brown rice milk
Raspberries and coconut flakes (to decorate)
To make your pancake batter, blend all the pancake ingredients in a food processor until smooth, then add in the raspberries and pulse a few times to mix them through the mixture. Heat half a teaspoon of coconut oil in a pan, then spoon in large spoonfuls of pancake batter. Allow to cook on a medium heat for 5-6 minutes until golden brown, then flip and repeat on the other side. Don’t be tempted to use a higher heat to speed up the process – they will end up burnt on the outside and raw in the middle! Repeat the process until all your pancakes are cooked.
While your pancakes cook, make the hot chocolate sauce by melting the coconut oil, maple syrup and cacao powder together. Stir in the brown rice milk, allow the sauce to warm through and then remove from the heat.
Stack your pancakes on a plate with a handful of raspberries and coconut flakes sprinkled on top, and finish with a generous drizzle of chocolate sauce before serving!