Who doesn’t love the sight of a stack of pancakes on the breakfast table?
We don’t know anyone who doesn’t. But if you feel like you’d like something a little less heavy on the wheat and dairy this Shrove Tuesday, we have just the thing for you. This pancake recipe from the lovely Olivia Wollenberg, founder of Livia’s Kitchen, uses alternatives such as oat flour and almond milk but shirks on none of the naughtiness with dark chocolate, cacao and maple syrup providing an unprocessed sugar hit. The addition of banana makes for a great taste combination and ups your intake of vitamin B6, manganese and potassium. And of course, the wonder ingredient coconut makes an appearance too in the decadent chocolate sauce. A free-from pancake recipe with none of the joy taken out.
makes 7-8 pancakes
- 140g almond butter
- 1/2 teaspoon vanilla powder
- 130g oat flour
- 250ml almond milk
- 5 tablespoons maple syrup
- 40g ground almonds
- 50g dark chocolate cut into chunks
- 1 teaspoon of coconut oil for frying
- 40g creamed coconut or coconut butter
- 30g almond butter
- 3 tablespoons maple syrup
- 4 tablespoons almond milk
- 1 tablespoon cacao powder
(optional: banana, cacao nibs, raw chocolate to decorate)
- Mix all the ingredients except for the coconut oil together in a bowl.
- Heat a frying pan on a medium to high heat and then add the oil.
- Place a large spoonful of the mix into the centre of the pan and cook until you begin to see bubbles on the surface.
- Flip the pancake using a spatula and cook for another minute or two on the other side until golden brown.
- Remove from the pan and repeat with the rest of the mix until it is all used up.
Add all the ingredients to a pan and then place it on a low heat, stirring occasionally until it is all melted.
Now that you’ve indulged your tastebuds, indulge your skin with these luxurious products: