Name: Chocolate and almond pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ½ cup ground almond; ½ cup brown rice flour; 1 Tbsp cocoa powder; 2 Tbsp desiccated coconut (optional); 1 cup almond milk ( approx.); 1 egg; ½ tsp baking powder; Vegetable oil

Chocolate and almond pancakes

26 Nov 2017

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

For breakfast, brunch or afternoon snack pancakes are always welcome. These chocolate and almond pancakes are gluten-free, dairy-free and sugar-free too so you can munch on them guilt-free! I served with some maple syrup drizzled over them but chocolate sauce, fruit-compote, custard or ice-cream would work too - or for the health-conscious I recommend Skyr/ Greek yoghurt mixed with acacia honey.

Ingredients

½ cup ground almond
½ cup brown rice flour
1 Tbsp cocoa powder
2 Tbsp desiccated coconut (optional)
1 cup almond milk ( approx.)
1 egg
½ tsp baking powder
Vegetable oil

Instructions

Mix everything together in a bowl – adding only half a cup of almond milk. Whizz with a stick-blender until smooth. Gradually add more milk until you get a thick, creamy batter.
Add a teaspoonful of vegetable oil and combine. If you have time, rest for 10-30 minutes.
Lightly oil a pancake pan or a heavy-based pan. Add small ladleful of batter, creating circular shapes (or use silicon pancake moulds).
Cook for a couple of minutes and flip them over when the surface is no longer wet. Cook for another minute and transfer the pancakes to a plate.
Repeat with the remaining batter.
Serve warm or at room temperature with your chose topping/sauce.