Cappuccino Pancakes

By Cafe Delites · 30 min

Ingredients

Instructions

1. In a jug, combine the almond milk and vinegar (or lemon juice) and leave for 5 minutes to sour.
2. Whisk the instant coffee into the milk mixture until dissolved, then add the egg and melted butter and whisk to combine.
3. In a medium bowl, whisk the flour, baking powder, baking soda and sweetener.
4. Make a well in the dry ingredients, pour in the milk mixture and mix until just combined without overmixing. Gently fold in the chocolate chips.
5. Heat a non-stick pan over medium heat. Pour in 1/4 cup of batter per pancake and cook until golden underneath and bubbles form on top. Flip and cook until golden. Repeat with the remaining batter.
6. For the frosting, whisk the yogurt and maple syrup until smooth. In a small bowl, mix the cocoa powder, sweetener and hot water until smooth.
7. Stack the warm pancakes, spoon the frosting on top, drizzle generously with the fudge sauce and finish with the chocolate dusting powder.

Summarized from Cafe Delites's video. Watch it for the details.

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