Chocolate and almond pancakes
26 Nov 2017
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.
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Categories
- Meal Type: - Breakfast - Brunch - Everyday - Kids Food - Lunch - Main - Nibbles & Bites - Pancakes & Waffles - Quick & Easy - Snacks
- Cuisines: - USA
- Occasions: - Afternoon Tea - Anniversaries - Mothers Day - Picnic - Valentine's Day
- Ingredients: - Chocolate - Nuts & Seeds - Other Flours
- Health and Diet: - Combination - Dairy Free - Diabetic - Gluten Free - High Fibre - Sugar Free - Vegetarian
- Skill Levels: - Easy
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