Dark Chocolate Pancakes
These pancakes are not for children. They are for grown ups who like their chocolate dark and their Americanos black. These beauties are and ode to made in Nigeria produce with 100% Nigerian cocoa taking front and centre stage in terms of flavour. The yoghurt in the recipe reacts with the bicarb to achieve a wonderful, fluffy textured pancake with decent height. Of course the peanut butter takes this into extremely decadent territory. Anyone who says gluten free living is boring, is wrong!
2 cups flour
2/3 cup cocoa powder
1 cup sweetened natural yoghurt
1 + 1/2 cup milk
1 tsp vanilla essence
4 tsp bicarbonate of soda
4 tbsp melted butter
Peanut butter or other nut butter for layering
Vanilla ice cream for serving (or whipped cream)
Olive oil for frying
-Mix all the dry ingredients into one bowl
-Mix all the wet ingredients in another (except the peanut butter and olive oil)
-Now tip the wet ingredients into the dry ingredients until you have a uniform batter. Mix gently and don’t be heavy handed!
-Splash about 1 tbsp of olive oil in a large non stick frying pan and when it is hot, fry the pancakes (using a 1/4 cup measure or smallish laddle to make sure you get them the same size).
-When holes appear on the top, flip the pancakes over to cook on the other side.
-Fry the remaining batter the same way.
-Once you’re done you can layer up with the peanut butter and serve with ice cream or whipped cream on top.