These delicious gluten free chocolate pancakes make the perfect weekend breakfast or afternoon treat. This healthy mocha fudge sauce is also a delicious ice-cream topper. Chocolate in its raw cacao form has many wonderful health benefits, including promoting heart and cardiovascular health. Polyphenols in cacao can prevent “bad” LDL cholesterol from clogging up arteries, lower total cholesterol and reduce blood pressure.
Serves: 4
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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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
