Chocolate and almond pancakes
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
Method
- 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.