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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. Add a teaspoonful of vegetable oil and combine. If you have time, rest for 10-30 minutes.
  3. Lightly oil a pancake pan or a heavy-based pan. Add small ladleful of batter, creating circular shapes (or use silicon pancake moulds).
  4. 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.
  5. Repeat with the remaining batter.
  6. Serve warm or at room temperature with your chose topping/sauce.