Name: Chocolate chip pancakes
Ingredients: 1 tbsp Ulu Hye Almond Mylk; 500ml water; 200g self-raising gluten-free flour; 150g oat flour; 2 tbsp coconut oil, plus extra to grease your pan; 1 tsp chia seeds; 1 tsp baking powder; 1 tsp maple syrup; 80g vegan dark chocolate, chopped

Ingredients

1 tbsp Ulu Hye Almond Mylk
500ml water
200g self-raising gluten-free flour
150g oat flour
2 tbsp coconut oil, plus extra to grease your pan
1 tsp chia seeds
1 tsp baking powder
1 tsp maple syrup
80g vegan dark chocolate, chopped

Method

To make the milk, combine 1 tbsp of Ulu Hye’s Almond Mylk Base with 500ml of water and blend on a high speed for 1 minute.
Combine the rest of the ingredients in a bowl to form a batter.
Over medium heat, grease your pan with coconut oil. Once warm, ladle the batter into your pan, spreading into a circle.
Cook on one side for around 3–4 minutes or until most of the batter is cooked, then flip and cook for a further minute.
Serve with your choice of peanut butter, coconut yogurt, vegan ice cream, maple syrup or Ulu Hye’s Cocoa Dust – their plant-based alternative to Milo! Yum!

TIP: Heat your oven to keep the pancakes warm while you cook the rest of the batter.