Gluten-Free Chocolate Pancakes with Mocha Fudge Sauce Recipe
These delicious gluten-free pancakes make the perfect weekend breakfast or afternoon treat.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- Mocha Fudge Sauce
- 8 medjool dates, pitted
- 1 cup milk of choice
- 3 tbsp raw cacao powder
- 1 tbsp instant coffee
- 1 cup gluten-free flour
- ½ cup almond flour
- 1 tbsp baking powder
- 2 tbsp raw honey
- Pinch sea salt
- 1½ tbsp cacao powder
- 1 organic egg
- 1 cup milk of choice
- 2 tbsp melted coconut oil
- Strawberries, for topping
Method
- To make mocha fudge sauce, mix coffee with a tsp of hot water. Blend all sauce ingredients in food processor until well combined.
- In small saucepan over medium heat, cook sauce for around 8 mins until it starts to thicken. If sauce is a little lumpy, put it through a strainer. Set aside while you make pancakes.
- In bowl, mix together dry pancake ingredients and then make well in centre.
- In another bowl, whisk together egg, milk, honey and coconut oil.
- Pour egg mixture into dry mix and gently combine.
- Using small frying pan, heat a little coconut oil over medium heat. Cook ¼ cup of pancake mixture at a time. Flip when pancakes start to bubble.
- Stack pancakes on plate and top with mocha sauce and strawberries.
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