Name: Double chocolate and blueberry weekday pancakes
Ingredients: Serves 2; ¾ cup chickpea flour (also called besan flour); 1 tbsp cacao powder; ½ tsp baking powder; ½ tsp vanilla; ¾ cup coconut milk; 2 tbsp maple syrup (optional); 45g raw vegan chocolate, roughly chopped; 1 cup fresh blueberries; ⅓ cup fresh strawberries, chopped, to serve

Double chocolate and blueberry weekday pancakes on plate, with scattered berries

Ingredients

Serves 2

¾ cup chickpea flour (also called besan flour)
1 tbsp cacao powder
½ tsp baking powder
½ tsp vanilla
¾ cup coconut milk
2 tbsp maple syrup (optional)
45g raw vegan chocolate, roughly chopped
1 cup fresh blueberries
⅓ cup fresh strawberries, chopped, to serve

Method

Heat a large nonstick frying pan over low heat.
Whisk the chickpea flour, cacao powder, and baking powder together in a bowl. Add the vanilla, coconut milk, and maple syrup, if using, and whisk until smooth. Then add the chopped chocolate and half of the blueberries. Mix well.
Spoon ¼ cup of mixture at a time into the frying pan. Allow the pancakes to cook for about 5 minutes or until small holes begin to show on the surface and in the centre.
Flip and lightly press down with a spatula to pop the blueberries. Allow to cook for a further 2–5 minutes before flipping out onto a plate.
To serve, stack the pancakes up or lay them out. Sprinkle with chopped strawberries and the remainder of the blueberries to garnish. Eat them quick – they are so tasty when warm!

TIP: When berries aren’t in season, frozen ones are a great option. Just defrost them first and use as you would fresh ones.