Prep Time 10 minutes
Cook Time 15 minutes
- 3/4 cup Plant based milk
- 1/2 cup + 2tbsp Gluten Free flour
- 1 tsp Baking powder
- 2 tbsp Sugar
- 1/4 cup Plant based Yogurt
- 2 tbsp Fine & Raw Chocolate Hazelnut Butter Spread
- 56 g Fine & Raw's Lucuma & Vanilla Chocolate Bar
- Handful Marshmallows
- 1/2 cup Icing sugar
- 1 tsp Milk
- Begin by mixing the flour, cocoa powder, sugar and baking powder until combined.
- Create a dip/well in the dry ingredients and pour in the plant based milk, chocolate hazelnut spread and plant based yoghurt. Whisk until smooth.
- Set the batter aside while you grease a pan to cook the pancakes.
- Pour approx 1/2 cup of batter onto your prepared pan and cook until it begins to bubble. Then flip and cook for a further 2 mins.
- Make the milk icing by combining the icing sugar and milk together until smooth. Drizzle across the top of the pancake stack.
- Next drizzle on some melted chocolate. Finish it off with a sprinkle of marshmallows.