Serves: 4

INGREDIENTS:

For the Pancakes:
  • 1½ cups plain flour
  • 3 tablespoons coconut sugar
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • Pinch of salt
  • 1¼ cups nut milk
  • 1 teaspoon vanilla bean paste (or extract)
  • 2 tablespoons melted coconut oil, plus more for cooking
  • 1 x 35g Ombar 72% chocolate, chopped
  • ½ cup chopped shelled pistachios

For the Chocolate Sauce:
  • 1 x 35g Ombar 72% chocolate, chopped
  • Teaspoon of coconut oil

To Serve:
  • 1 x 35g Ombar Pistachio Centre
  • Chopped pistachios

METHOD:

1. Mix together the dry ingredients in a large bowl. Set aside.
2. In a large measuring cup, whisk together the nut milk, vanilla and melted coconut oil.
3. Slowly pour the wet ingredients into the dry, stirring slowly to gradually incorporate. Mix well until everything is combined and don't worry too much about any lumps. 
4. Gently fold in the melted chocolate and pistachios.
5. Heat a large frying pan over medium heat and add a little coconut oil. Once the pan is hot, add the batter in ?-cup measurements for each pancake.
6. Cook until the underside has browned and the batter on top begins to form bubbles, then carefully flip the pancake and cook for another minute or so on this side. Keep the cooked pancakes warm in a 100°C while you cook the rest of the batch.
7. Melt the chocolate with a little coconut oil either in the microwave or a bain marie.
8. Finally, stack the pancakes, drizzle with warm chocolate sauce, sprinkle with pistachios and top with a bar of pistachio Ombar.