Prebiotic Chocolate Pancakes with Chocolate Sauce

Ingredients

• For the pancakes
• 3/4 cup buckwheat flour
• 1/4 cup tigernut flour
• 3 tbsp cocoa powder
• 1/4 cup coconut sugar
• 1/4 cup natural coconut yoghurt
• 1 tsp cinnamon
• 1 1/2 tsp baking powder
• 1 organic free range egg
• 1 tsp vanilla extract
• 3/4 cup dairy free milk of your choice

• For the chocolate sauce
• ½ cup Scoop Wholefoods' Beetroot & Cacao Elixir or chopped chocolate of your choice
• ½ cup milk of your choice
• Pinch of salt

Directions

Add all dry ingredients to a large mixing bowl and remove any lumps. The add yoghurt and egg and whisk in centre into a crumb, then slowly add the milk 1/4 cup at a time whisking into a smooth batter. Lastly add the vanilla. Heat pan to med/high, and pour in 1/4 cup batter at a time, flip when bubbles appear. Continue for the rest of the batter. To make the chocolate sauce simply add all ingredients to a saucepan on a low heat and melt until smooth, serve immediately.