Breakfast Pancake Stack

level 2

Recipe components

Used Callebaut products

Breakfast Pancake Stack

IngredientsPreparation

Mix the flour, baking powder, and salt. Once combined, stir in 45g of chocolate callets

  • 250g
    almond milk
  • 15ml
    coconut oil
  • 2spoon(s)
    sugar

Heat the almond milk in the microwave then add the coconut oil and sugar

Add to the dry ingredients and mix well

 

Spoon a portion of the batter into a hot non-stick pan

Cook for 3-4 minutes on each side, flipping occasionally

Repeat to make 6-7 pancakes

 

Chocolate Sauce

IngredientsPreparation
  • 20ml
    coconut milk

Melt the remaining 25g of chocolate callets and coconut milk in the microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce

Drizzle the chocolate sauce on pancake stack and serve with fresh fruit