Ingredients
- \1 1/2 cup sunsweetened vanilla almond milk
- 1/2 tbsp white vinegar
- 1 tbsp instant coffee powder
- 1 large egg
- 3 tbsp light buttermelted or or coconut oil
- 2 cup sall purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/3 cup natural sweetenerlike Natvia for the pancake
- 1/4 cup semi sweet dark chocolate chips
- 1/2 cup low fat vanilla greek yogurt
- 2 tbsp maple syrup
- \1 1/2 tbsp unsweetened cocoa powder
- 1 tsp sweetenerlike Natvia
- 3 tbsp hot water
- 1 sprinkleChocolate dusting powderfor garnish
Instructions
- In a jug or small bowl, combine the almond milk and vinegar (or lemon juice). Let it sit for 5 minutes to sour.
- Whisk the coffee powder into the milk mixture until dissolved. Add the egg and melted butter and whisk to combine.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and sweetener.
- Make a well in the center of the dry ingredients and pour in the milk mixture. Mix until just combined. Do not overmix. Gently fold in the chocolate chips.
- Heat a non stick pan over medium heat. Pour 1/4 cup of batter per pancake and cook until golden on the bottom and bubbles form on top. Flip and cook until golden. Repeat with remaining batter.
