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Emma Dean's Plant-Based Pancakes with Hazelnut & Chocolate Sauce


Plant-Based Pancakes with Hazelnut & Chocolate Sauce

Pana Organic Plant-Based Pancakes with Hazelnut & Chocolate Sauce

Need a little indulgence? Try Emma Dean’s Pana Organic Pancakes, topped with Pana Chocolate and warm Hazelnut & Chocolate spread. Plant-based and utterly delicious.

Plant-Based Pancakes with Hazelnut & Chocolate Sauce

Serves: 2

GF, V, VG

Ingredients

Method

  • 1 cup gluten-free flour
  • 1 tbsp baking powder
  • ½ tsp sea salt
  • 1 cup plant-based milk (almond or coconut milk)
  • 2 tbsp pure maple syrup
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • Pana Organic Hazelnut Chocolate Spread
  • To Serve:
  • Pana Organic Double Chocolate Frozen Dessert
  • Pana Organic Macadamia White Chocolate
  • Pana Organic Hazelnut Chocolate
  • Roasted, skin-free hazelnuts, some whole, some crushed
  • Seasonal berries
  1. Place gluten-free flour, baking powder and salt in a bowl and mix with a fork.
  2. Pour in the plant-based milk, maple syrup, cinnamon and vanilla extract, and stir with a spoon. Let mixture sit for 5 mins.
  3. Heat a non-stick pan (spray with coconut oil if needed), and dollop on a large dessertspoon of pancake mixture.
  4. When bubbles form, flip over to cook the other side.
  5. Repeat until you have used all of the mixture.
  6. Drizzle individual pancakes with Pana Organic Hazelnut Chocolate Spread and stack together to form a tower (as big or as little as you like).
  7. Serve with a scoop of Pana Organic Double Chocolate Frozen Dessert, and garnish with Pana Organic Macadamia White Chocolate, Pana Organic Hazelnut Chocolate and some crushed hazelnuts and fresh or frozen berries.