insideKENT Magazine Issue 84 - March 2019 | Page 54

FOOD+DRINK
PANCAKE PERFECTION CONT.
Vegan Chocolate Peanut Butter Pancakes
Recipe and photo:
© www.elephantasticvegan.com
Ingredients Method
For the chocolate pancakes:
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• 2 tablespoons cocoa powder
• 1 tablespoon date syrup (or maple syrup)
• 3/4 cup unsweetened plant-based milk
• 1 teaspoon canola oil + more for spraying
the pan with oil 1. Add the flour, baking powder, cocoa powder and salt in a mixing bowl, give it a quick
whisk. Add in the date syrup, plant-based milk and canola oil. Whisk until incorporated.
Let it sit for a few minutes.
For the peanut butter sauce and topping:
• 2 tablespoons peanut butter
• 1/4 cup hot water
(+ more until the peanut butter sauce is drizzly)
• 1 teaspoon maple syrup
• 1 piece dairy-free chocolate (approx 15g)
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2. Prepare the peanut butter sauce. In a bowl, whisk the peanut butter, hot water and
maple syrup, add more hot water until it is a drizzly consistency.
3. Use a veggie peeler to shave the chocolate.
4. Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add a small
ladle of pancake batter. Let it cook until the middle becomes bubbly and the corners set,
then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes.
5. Stack the pancakes, drizzle peanut butter sauce on top and add the shaved chocolate.