Pistachio & Chocolate Pancakes

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Ombar Planet Org Option 1 SML v1560534050
  • recipes_preptime 15 Minutes
    Prep Time
  • recipes_cooktime 10 Minutes
    Cook Time
  • recipes_serves 4

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For the pancakes:

  • 1½ cups plain flour
  • 3 tbsp coconut sugar
  • 2 tsp baking soda
  • ½ tsp baking powder
  • Pinch of salt
  • 1¼ cups plant milk
  • 1 tsp vanilla bean paste (or extract)
  • 2 tbsp 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
  • 1 tsp of coconut oil

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  • 1 x 35g Ombar Centres Pistachio
  • Chopped pistachios


  • 1.

    Mix together the dry ingredients in a large bowl. Set aside.

  • 2.

    In a jug, whisk together the plant 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 1 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 oven 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.