Fluffy rich chocolate pancakes topped with fresh, tangy strawberries is a match made in heaven and you all simply have to try this recipe! If you want to see the behind the scenes of how I decorated this stack feel free to head over to my instagram @mealsbymiri as I made a reel showing the entire process. As always, tag me in any photos if you decide to give this recipe a go as I just LOVEE seeing your creations!
Ingredients: 90g spelt flour
20g vegan chocolate protein powder
7g cocoa powder
1/4tsp baking soda
1tsp baking powder
180ml plant based milk
1tsp lemon juice
Mascerated strawberries: 100g fresh strawberries
10g lemon juice
Method: Make the strawberry topping by slicing the strawberries into small pieces, add them to a bowl and sprinkle on the sugar and lemon juice. Stir and leave it to rest until serving.
Mix your plant based milk and lemon juice and leave for about 1-2 minutes (the time required will vary greatly depending on the type of milk you use but it's ready once the milk has split and it has curdled)
In a bowl whisk together the rest of your dry ingredients (flour, rising agents, cocoa powder sugar and protein powder). Add the wet mix to the dry and stir until just combined and there are no dry patches of flour left. Leave the batter to rest for a few minutes while you heat up your pan. In a non-stick or well oiled pan pour in about 1/6th of the batter and cook until bubbles start to form or the edges start to set and go darker. Flip and cook all the way through. Repeat until you've used up all your batter. Serve with some coconut yoghurt, strawberries, maple syrup and any other toppings you might want.