Chocolate & Cacao Fruit Pancake Cereal

  • DAIERY
    FREE
  • VEGAN
  • PREP time 25 minutes
  • COOK TIME 20 minutes
  • Servings 2
UV, our chocolate chef, got creative using two of the things she loves most: cereal and pancakes. Naturally, she used her signature ingredient: the vegan chocolate hazelnut spread we make in house.
  • DAIERY
    FREE
  • VEGAN

Ingredients

  • 1 cup cacao shell flour pancake & waffle mix (you can substitute with ¾ cup gluten free flour and ¼ cup unsweetened organic & natural cacao powder)
  • 1/4 cup organic brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp organic coconut oil, melted
  • 1 cup oat milk (can substitute with any other milk)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • Top with Blue Stripes vegan chocolate hazelnut spread, and Blue Stripes Cacao Nibs

Directions

1. In a medium bowl, combine all the dry ingredients:cacao flour mix, organic sugar, baking powder and salt.

2. In a small bowl stir together the coconut oil, milk, apple cider vinegar and vanilla.

3. Pour the liquids over the dries and whisk until smooth. Let the batter rest for 5 minutes.

4. Spray the pan with coconut oil spray. Scoop a small amount of pancake batter onto a nonstick pan over medium heat.

5. When the top begins to bubble, flip the pancake and cook until golden.

6. Place all the tiny pancakes into a wide bowl and top with vegan chocolate hazelnut spread and cacao nibs.

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