Chocolate, Cherry & Cinnamon Pancake Recipe - From the 'Using our Mixes' Series

• 1 x box Sweetpea Pantry Pancake Mix 220g
• 1 egg
• 200ml almond or oat milk
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• For the chocolate sauce - 
• 4 tablespoons cacao or cocoa powder
• 1/2 teaspoon cinnamon
• 150ml boiling water
• 2-3 tablespoons maple syrup
• For the cherries - 
• 200g cherries (fresh or frozen)
• 2 tablespoons maple syrup or stevia

• 100g dates, soaked in boiling water for 10 minutes
• 100g desiccated coconut
• 3 tablespoons cacao or cocoa powder
• 1 tablespoon coconut oil, melted
• 4 tablespoons cacao nibs

Get making! 

• First make the chocolate balls: Drain the dates, place everything apart from the in a blender or food processor and whizz up until you have a slightly sticky mixture. Stir in the cacao nibs then divide into about 12 small balls and chill in the fridge to firm.
• Next place the cherries in a pan with 1 tablespoon water and the maple syrup/stevia. Bring to the boil and simmer for 10 minutes until soft and a light syrup has formed. Set aside.
• Now make up the pancake mix according to the instructions, adding the maple syrup and cinnamon. Heat some coconut oil in a pan and cook small pancakes in batches.
• Meanwhile whisk together the chocolate sauce ingredients, adding a little extra water or almond milk to form a sauce.
• Plate up the pancakes, pour some chocolate sauce over and arrange some cherries and their syrup plus a few chocolate balls on top. Enjoy!