Double Chocolate Pancake Stack with Salted Caramel Almond Fudge Mousse
Ingredients
- 60g plain flour
- 1 scoop of @myvegan salted caramel soy isolate
- 1 tsp flax seeds
- 1 tbsp cacao powder
- 180ml unsweetened almond milk
- 1/4 tsp baking powder
Preparation
In a mixing bowl, combine the plain flour, salted caramel soy isolate, flax seeds, cacao powder, almond milk, and baking powder.
Mix all the ingredients together until you have a smooth batter.
Heat a non-stick frying pan over medium heat.
Pour a small amount of the batter onto the pan to form pancakes. Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.
Continue making pancakes with the remaining batter.
Stack the cooked pancakes on a serving plate.
Layer the pancakes with the new @nushfoods almond fudge mousse.