Why would anyone make normal pancakes when you could jazz them up and make a special ombre stack of pancakes?
These easy chocolate ombre pancakes are full of chocolaty flavour, topped with a creamy butterscotch sauce, vegan cream and roasted hazelnuts for crunch.
The pancakes go from rich chocolate to a plain vanilla, delicious!
I decided to top off the pancakes with a drizzle of the Natures Charm‘Butterscotch’ sauce.
This sauce is 100% vegan, dairy-free, gluten-free, wheat-free…..and scrumptious!
It’s made with coconut oil and premium coconut milk which makes it extra silky smooth and irresistible. I’m not kidding when I say it’s irresistible…when I first opened it I grabbed a spoon and had a cheeky nibble, haha!
It’s the perfect sauce to dress up your pancakes! They also have a range of different sauces including caramel, chocolate fudge (which would work wonders with these chocolate pancakes) and a matcha green sauce!
These pancakes are quick & easy to make, perfect to wake up to on Pancake Day!!!
They’re ‘flipping’ amazing (I couldn’t resist making this pancake pun).
Preparation- 5 minutes
Cooking time- 3-5 minutes
Makes- Around 8-10 pancakes
Ingredients for the pancakes
- 250g of plain flour (I use gluten-free)
- 1 & 1/2 tablespoons of baking powder
- 2 tablespoons of caster sugar
- 1/4 teaspoon of salt
- 300ml dairy-free milk
- 3 tablespoons of oil (I use light olive oil)
- Cacao or cocoa powder
- Butterscotch sauce (I use Nature’s Charm)
- Vegan cream
Step 1- Add the flour, baking powder, sugar and salt into a bowl and mix.
Step 2- In a separate bowl, add in the dairy-free milk and oil then mix.
Set aside for 5 minutes.
Step 3- Combine the wet and dry mixture together until smooth.
Step 4- Divide the batter into 4 different bowls. In the first bowl, add 1 tablespoon of cacao or cocoa powder. Stir until it’s incorporated.
In the second bowl add in 1 teaspoon of cacao or cocoa powder. Stir until incorporated.
In the third bowl, add in a dash of cacao or cocoa powder and mix.
Leave the last bowl as it is, plain.
The batter should transition from dark to light.
Step 5- Heat a tablespoon of oil in a frying pan.
Step 6- Spoon the batter into the pan, about 2 tablespoons at a time.
Cook for around 2-3 minutes until the edges of the pancake turn golden then flip and repeat.
Step 7- Once cooked, serve.
I served my pancakes warm with a swirl of vegan cream, a drizzle of butterscotch sauce, hazelnuts and dairy-free chocolate ice cream.
Shop the whole ‘Natures Charm’ range here.
A huge thank you to Natures Charm for collabing on this recipe with me!
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