Place the oats in a small food processor or blender and blitz to a fine flour. Transfer to a mixing bowl along with the bicarbonate of soda and salt and stir to combine.
Whisk the almond milk, orange juice, orange blossom water and agave nectar together in a separate bowl.
Make a well in the centre of the flour and pour in the almond milk mixture together with the measured water and whisk to combine. The batter should be the consistency of single cream and tends to thicken over time, so thin it out with a little extra water as necessary. Transfer to a jug.
Heat 1 teaspoon of coconut oil in a nonstick frying pan over a medium–high heat. Pour in just enough batter to coat the bottom, swirling to ensure it reaches the edges. Cook for at least five minutes, or until bubbles form and the edges appeared cooked – the pancakes can be delicate, so be sure not to flip them too soon. Flip the pancake (or turn carefully with a wide spatula) then cook for a further three to five minutes until thoroughly cooked. Transfer to a warmed plate and cover with a clean tea towel. Repeat until all the batter is used, adding an extra teaspoon of coconut oil to the pan between pancakes.
To make the chocolate sauce, heat the coconut oil in a saucepan until melted. Take it off the heat and whisk in the cacao powder, agave nectar and salt until smooth and glossy. Pour into a small jug.
Fold the pancakes and arrange them on a large plate or platter. Pour over the chocolate sauce and sprinkle over a few oat flakes just before serving.
Cook Share Eat Vegan: Delicious plant-based recipes for Everyone
Cook Share Eat Vegan is published by Mitchell Beazley. Images credited to Danielle Wood.
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