Empty My Fridge
Zebra (Marble) Pancakes
Ingredients
- Almond milk1 ½ cups
- Vinegar½ tbsp
- Coffee · powder1 tbsp
- Egg1
- Butter3 tbsp
- Flour2 cups
- Baking powder2 tsp
- Baking soda1 tsp
- Natural sweetener⅓ cups
- Dark chocolate chip¼ cups
- Greek yoghurt½ cups
- Maple syrup2 tbsp
- Cocoa powder2 ½ tbsp
- Sweetener1 tsp
- Chocolate · powder1
Instructions
- Stir the vinegar (or lemon juice) into the almond milk and let it stand 5 minutes to sour.
- Whisk the instant coffee into the soured milk until dissolved, then add the egg and melted butter and whisk to combine.
- In a medium bowl, whisk the flour, baking powder, baking soda and sweetener together.
- 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.
- Heat a non-stick pan over medium heat. Pour in 1/4 cup of batter per pancake and cook until golden underneath and bubbles appear on top. Flip and cook until golden. Repeat with the remaining batter.
- Whisk the yogurt and maple syrup until smooth.
- In a small bowl, mix the cocoa powder, sweetener and hot water until smooth.
- Stack the warm pancakes, spoon the frosting over the 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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EggYoghurtChocolateChocolate chipGreek yoghurtAlmond milkDark chocolate chip
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