Chocolate Ombre Pancakes

Why would anyone make normal pancakes when you could jazz them up and make a special ombre stack of pancakes?

These easy chocolate ombre pancakes are full of chocolaty flavour, topped with a creamy butterscotch sauce, vegan cream and roasted hazelnuts for crunch.

The pancakes go from rich chocolate to a plain vanilla, delicious!

I decided to top off the pancakes with a drizzle of the Natures Charm‘Butterscotch’ sauce. 

This sauce is 100% vegan, dairy-free, gluten-free, wheat-free…..and scrumptious! 

 It’s made with coconut oil and premium coconut milk which makes it extra silky smooth and irresistible. I’m not kidding when I say it’s irresistible…when I first opened it I grabbed a spoon and had a cheeky nibble, haha!

It’s the perfect sauce to dress up your pancakes! They also have a range of different sauces including caramel, chocolate fudge (which would work wonders with these chocolate pancakes) and a matcha green sauce!

These pancakes are quick & easy to make, perfect to wake up to on Pancake Day!!! 

They’re ‘flipping’ amazing (I couldn’t resist making this pancake pun).

Preparation- 5 minutes

Cooking time- 3-5 minutes  

Makes- Around 8-10 pancakes

Level- Easy

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Ingredients for the pancakes

• 250g of plain flour (I use gluten-free)
• 1 & 1/2 tablespoons of baking powder
• 2 tablespoons of caster sugar 
• 1/4 teaspoon of salt
• 300ml dairy-free milk 
• 3 tablespoons of oil (I use light olive oil)

+

• Cacao or cocoa powder 

Toppings

• Butterscotch sauce (I use Nature’s Charm)
• Vegan cream
• Hazelnuts

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Step 1- Add the flour, baking powder, sugar and salt into a bowl and mix.

Step 2- In a separate bowl, add in the dairy-free milk and oil then mix.

Set aside for 5 minutes.

Step 3- Combine the wet and dry mixture together until smooth.

Step 4- Divide the batter into 4 different bowls. In the first bowl, add 1 tablespoon of cacao or cocoa powder. Stir until it’s incorporated. 

In the second bowl add in 1 teaspoon of cacao or cocoa powder. Stir until incorporated.

In the third bowl, add in a dash of cacao or cocoa powder and mix.

 Leave the last bowl as it is, plain.

The batter should transition from dark to light.

Step 5- Heat a tablespoon of oil in a frying pan.

Step 6- Spoon the batter into the pan, about 2 tablespoons at a time.

Cook for around 2-3 minutes until the edges of the pancake turn golden then flip and repeat.

Step 7- Once cooked, serve.

I served my pancakes warm with a swirl of vegan cream, a drizzle of butterscotch sauce, hazelnuts and dairy-free chocolate ice cream. 

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Shop the whole ‘Natures Charm’ range here.

 A huge thank you to Natures Charm for collabing on this recipe with me!

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