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Serves: 4


For the Pancakes:

  • 1½ cups plain flour
  • Three tablespoons coconut sugar
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • Pinch of salt
  • 1¼ cups nut milk
  • 1 teaspoon vanilla bean paste (or extract)
  • 2 tablespoons melted coconut oil, plus extra for cooking
  • 1 x 35g Ombar 72% chocolate, chopped
  • ½ cup chopped shelled pistachios

For the Chocolate Sauce:

  • 1 x 35g Ombar 72% chocolate, chopped
  • Teaspoon of coconut oil

To Serve:

  • 1 x 35g Ombar Pistachio Centre
  • Chopped pistachios


For the Pancakes

Combine collectively the dry components in a big bowl. Put aside.

2. In a big measuring cup, whisk collectively the nut milk, vanilla and melted coconut oil.

3. Slowly pour the moist components into the dry, stirring slowly to regularly incorporate. Combine nicely till all the pieces is mixed and don’t fret an excessive amount of about any lumps. 

4. Gently fold within the melted chocolate and pistachios.

5. Warmth a big frying pan over medium warmth and add a little bit coconut oil. As soon as the pan is sizzling, add the batter in ?-cup measurements for every pancake.

6. Cook dinner till the underside has browned and the batter on high begins to kind bubbles, then fastidiously flip the pancake and cook dinner for one more minute or so on this facet. Preserve the cooked pancakes heat in a 100°C when you cook dinner the remainder of the batch.

7. Soften the chocolate with a little bit coconut oil both within the microwave or a bain marie.

8. Lastly, stack the pancakes, drizzle with heat chocolate sauce, sprinkle with pistachios and high with a bar of pistachio Ombar.