Recipe created by Almond Breeze Australia
DIRECTIONS
INGREDIENTS
- 1 cup self raising flour
- 2 tbsp caster sugar
- 1/2 cup shredded coconut
- 1 cup Chocolate Almond Breeze
- 1 egg
- 75g dark cooking chocolate
- 1/2 cup raspberries, squashed
- 1 can whipped cream
- Extra coconut, to decorate
METHOD
- Combine flour, sugar and coconut in a medium sized bowl and set aside. Whisk egg into almond milk and mix into dry ingredients. Set aside
- Melt chocolate in a glass bowl over a saucepan of boiling water. Once melted, remove from heat and set aside
- Place raspberries in a small bowl and mash with a fork. Set aside
- Heat a non-stick fry pan over medium heat. Spray with canola oil and then spoon 1 ladle of batter into the pan. When bubbles appear, flip the pancake and cook on the other side
- Repeat with the remaining pancakes mix and stack pancakes, sandwiching whipped cream and squashed raspberries between each layer
- Drizzle melted dark chocolate over the pancake stack and decorate with mashed raspberries
- Sprinkle coconut over the top to decorate
Serves 2
Prep Time 20 minutes