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Vegan chocolate pancakes with Sunita tahini

Serving size: 4 | Prep time: 15 minutes | Cooking time: 30 minutes

Shopping List

125 g (1 cup) wheat flour

15 g (0.125 cups) cocoa powder (unsweetened)

50 g (0.25 cups) brown sugar

1 tsp baking powder

1 tsp vanilla sugar

1 pinch of salt

250 ml (1 cup) plant-based milk

1 tbsp apple cider vinegar

Toppings

100 g Sunita light Tahini

150 g Plant-based yogurt

30 g Agave syrup

salt

2 tbsp white sesame seeds (optional)

2 tbsp black sesame seeds (optional)

fresh fruits (optional)

Method

Mix the plant-based milk and the apple cider vinegar in a bowl and set aside for 5 minutes.

In a second bowl, mix all the dry ingredients: wheat flour, cocoa powder (unsweetened), brown sugar, baking powder, vanilla sugar, and a pinch of salt.

Add the plant-based milk to the dry ingredients and stir with a whisk to a smooth dough. Let rest for 10 minutes.

In a small bowl, mix all the ingredients for the tahini topping: tahini, plant-based yogurt, agave syrup, and salt. Season to taste.

Heat a lightly oiled frying pan over low heat. Pour two tablespoons of batter into the pan and wait until bubbles start to appear – turn over. Wait until the pancakes are lightly browned from both sides.

To serve

Serve the pancakes with Sunita light tahini dip, banana slices, fresh berries, and sesame seeds.

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