1 cup plain flour
2 tbsp sugar
1 tbsp matcha
½ tsp salt
2 tsp baking powder
1 tbsp vegetable oil
1 ¼ cups cold water
200g Callebaut 74 per cent dark chocolate
100ml full fat coconut milk
1½ tsp dark cacao powder (we use Mörk)
Seasonal fruit, sliced
For the pancakes
Whisk together flour, sugar, matcha, salt and baking powder until aerated. Make a well in the dry ingredients and add oil, then slowly add water and whisk until smooth.
Heat non-stick pan on medium heat. Using a ladle, pour a scoop of pancake mix into the pan. When air bubbles appear, flip over and cook for a further minute. Repeat with remaining mixture.
For the chocolate sauce
Melt chocolate over double boiler. In a separate pot, bring the coconut milk to a simmer.
Incorporate milk slowly into the melted chocolate. Once combined, stir in cacao powder and salt. Leave to cool.
Make the pancake stack: Place one pancake on a plate, add some chocolate sauce and seasonal fruit, add another pancake, add some more chocolate sauce and seasonal fruit, and repeat (approximately four pancakes per serve). Pimp up with some ice-cream. Regret nothing.