This year I finally ordered some vegan mini chocolate eggs online before easter to make some fun treats with! I ended up snacking on most of them though, but I did manage to make this skillet pancake before they were all gone. So delicious and such a fun Easter themed treat!
30g whole wheat flour
30g all purpose flour
15g vegan chocolate protein powder
5g (1 heaped tsp) cocoa powder
150g plant milk
1tsp apple cider vinegar
1/2tsp baking powder
1/4tsp baking soda
pinch of salt
40g chopped easter eggs (I used some from Doisy & Dam)
Start by mixing the flours, protein powder, cocoa powder, sugar, baking powder, baking soda and salt in a bowl.Combine plant milk and apple cider vinegar and let curdle. Melt the butter and add to the milk mixture. Pour the wet into the dry and fold until almost combined. Add the chopped easter eggs and fold in again until you have an even batter. Lightly grease your skillet and pour the batter in. Bake in a preheated oven at 180C for approximately 20-25 minutes or until a skewer/toothpick comes out clean. Let cool completely before topping with your favourite easter treats!