Put the Protira and the salt in a bowl. Add the milk, the water and the butter and blend until you have a smooth batter.
Pour 5.28 oz of the batter in a can and mix with the cacao powder and the cream. Pour the rest of the batter in another can. Leave both for 15 minutes.
Grease a frying pan with a diameter of 50.8 inch with the oil and heat slowly. Pour a bit of the chocolate batter and a bit of the normal batter in the pan. Don’t pour too much, you just need to cover the bottom of the pan. Rotate the pan so the both batter blend.
Bake the pancake golden brown. Turn around and bake the other side the same.
For a more festive occasion you can upgrade these pancake with a delicious filing of white chocolate.
Ingredients for the filling:
0.33lb white chocolate
5.28 oz plant based cream
1 teaspoon vanilla extract
0.05lb pure chocolate
Heat the white chocolate, the cream and the vanilla extract in a small pan. Keep stirring until all the chocolate has melted. The mixture may not boil.
Pour some of the white chocolate cream over the pancakes and fold them in half. Decorate the pancake with some chocolate chips.