Oatmeal pancakes with a Coco Buzz
chocolate sauce and berries
2 tablespoons sunflower oil
180g plain Greek yogurt
180g porridge oats
2 large eggs
3 tbsp maple syrup
1 tsp vanilla extract
½ tsp ground cinnamon
1 tbsp baking powder
½ tsp salt
For the coco buzz chocolate sauce:
260g coco buzz
4 tbsp maple syrup
Whatever berries are handiest.
2 tbsp roasted peanuts or hazelnuts, roughly chopped
First, make the sauce. Place all the ingredients for the sauce in a small saucepan. Heat gently and stir until the nut butter is melted and saucy looking. Set aside until your pancakes are ready.
To make the pancakes, whack all the ingredients in a blender and blitz until batter is smooth.
Heat a splash of oil in a non-stick frying pan over a medium-high heat until sizzling.
Add spoonfuls of batter to make pancakes, approx. 2 tbsp per pancake. Cook until bubbles start to form on the surface, then flip and cook the other side.
Eat straight away or keep warm in a low oven while you cook another batch.
Serve pancakes drizzled very liberally with the warm Coco Buzz chocolate sauce and the berries, and a sprinkle of your chopped toasted nuts.