Extra Fluffy Cherry and Chocolate Pancakes
Ingredients
- 150g rolled oats
- 2 tsp light syrup (can sub for maple syrup)
- 2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 250ml unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1/2 tsp vanilla extract
Toppings
- Choc shot
- Cherries
- 70% dark chocolate
Preparation
Grind the oats into a flour using a food processor and place into a mixing bowl.
Add in the baking powder and bicarbonate of soda.
In a mixing jug, mix together the liquid sweetener, apple cider vinegar, vanilla extract and almond milk.
Pour the liquid mixture into the dry ingredients and whisk until fully combined. Use the mixture as soon as it’s mixed or it will become too thick.
Heat a non-stick frying pan that has a fitting lid on low heat. Spray with low cal spray or a little coconut oil to grease. Lightly grease the inside of four ring moulds with one cal spray or coconut oil. Lay the moulds on the frying pan. Divide the mixture between the 4 ring moulds. Place the lid on the pan and allow to steam and cook through for 8-10 minutes. Once the inside is set, gently pull off the ring moulds and flip the pancakes over for a minute to cook the tops.
Serve with toppings of choice.
