Cappuccino Pancakes
These pancakes make the perfect shrove Tuesday recipe for any coffee lover.
Serves 6: Yields 12 generous sized and fluffy cake-like pancakes (2 generous sized pancakes per person)
PANCAKES:
1 cup flour (or plain/all purpose)
1 cup wholemeal spelt flour (or plain/all purpose)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup sugar
3 tablespoons (30g) light butter/coconut oil, melted
1 egg
1 3/4 cup unsweetened vanilla almond milk
1 tablespoon instant coffee powder
1/4 cup (45g) semi sweet/dark chocolate chipsCREAM:
1/2 cup low fat vanilla greek yoghurt
4 tablespoons natural sweetener/sugar of choice
Chocolate dusting powder
HOT FUDGE SAUCE:
2 tablespoon unsweetened cocoa powder
1 teaspoon sweetener/sugar
CREAM:
1/2 cup low fat vanilla greek yoghurt
4 tablespoons natural sweetener/sugar of choice
Chocolate dusting powder
HOT FUDGE SAUCE:
2 tablespoon unsweetened cocoa powder
1 teaspoon sweetener/sugar
2 tablespoons warm/hot water
INSTRUCTIONS
- Combine the flour/s, baking powder, soda and sweetener/sugar in a medium sized bowl.
- Make a well in the centre and add butter, egg and milk.
- Mix well until combined, but don’t over beat the batter
- Add the coffee powder and fold in chocolate chips, stirring until the coffee has dissolved.
- Cook on a nonstick pan using 1/4 cup batter per pancake until golden, and flip.
- Repeat with remaining batter.
- To make cappuccino frosting, beat yoghurt and sweetener/sugar together until smooth. Spoon onto pancakes and top with chocolate dusting powder
- To make the hot fudge sauce, combine all sauce ingredients together, and drizzle over pancakes
Have a great pancake day!
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