This one's been a long time coming. We all know I love skillet pancakes so why haven't I made the recipe a chocolate one yet? I genuinely don't know, but at least you won't have to wait any longer! Perfect for breakfast or dessert, either way remember to snap a photo and tag me @mealsbymiri on Instagram so I can see your creations!
Ingredients:
30g whole wheat flour
30g all purpose flour
15g chocolate protein
5g (1 heaped tsp) cocoa powder
7g sugar
160g plant milk
1tsp apple cider vinegar
1/2tsp baking powder
1/4tsp baking soda
pinch of salt Topping suggestions: Peanut butter, coconut yoghurt, fresh berries, maple syrup, vegan chocolate.
Method:
Whisk together the two flours, protein powder, cocoa powder, sugar, baking powder, baking soda and salt until well combine. Mix plant milk and apple cider vinegar in a separate bowl and wait until it begins to curdle. Pour the wet mix into the dry and whisk to combine. Leave the batter to rest for 10 minutes while preheating your oven to 175 degrees C. Grease a mini skillet pan with butter and pour the mixture in. The one I use is approximately 9cm wide, but depending on the size of yours you might need to leave some batter out (consider it a snack while you wait). You can fill it almost completely but just make sure it’s not overflowing, it needs a little wiggle room as it rises!
Place the skillet in the middle of the oven and bake for about 20 minutes or until a toothpick inserted comes out clean. Cool before serving with your favourite toppings!
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