Skip to main content

Gluten free chocolate chip pancakes


Our Saturday tradition has become making pancakes. Today Emily and I decided to try using ground almond to make them and they turned out so much better than we could have ever hoped! They hold their shape so well and taste almost cakey. The addition of lemon and cinnamon to the batter just completes them. I cannot WAIT to make them again! 

 To make 8 gluten free chocolate chip pancakes you will need:
100g ground almonds
1/2 tsp baking powder
1/2 tsp cinnamon 
Pinch of salt 
3 eggs
3 tbsp milk
2 tbsp honey
Squeeze of 1/2 a lemon 
Shake of chocolate chips
Little butter for the pan 
Blueberries to serve
Chocolate coconut oil drizzle (see my pancakes from a fortnight ago for quantities)

 Pour the ground almonds, baking powder, salt and cinnamon into a bowl. In a separate jug whisk the eggs, milk, honey and lemon together and pour this into the dry ingredients, gently whisking to combine. Add the chocolate chips at this point.

 Warm the frying pan, melt a drop of butter and cook the pancakes one at a time, popping between two plates to keep warm between cooking.

 Make the coconut oil by melting some coconut oil in a frying pan and adding to it a squeeze of agave syrup and a sprinkle of cocoa powder. 

 Serve the pancakes by piling up on the plate, throwing some blueberries around them and drizzling the chocolate coconut sauce over the top. Divine. 

Comments

Post a Comment

Popular posts from this blog

Frozen yogurt breakfast bowl

I feel as if Instagram and Pinterest are awash with photos of breakfast bowls containing ingredients I just can't get my hands on in Wales (mail order acai berries anyone?) I did want to jump on the trend bandwagon however and so have been enjoying frozen yogurt breakfast bowls instead (sprinkled with some  homemade granola of course - this batch has cashews rather than ginger in though).  I make this in my smoothie maker - anything with the ability to blitz frozen fruit will do. I can thoroughly recommend this as a breakfast to get you kick-started in spring! To make 1 portion of frozen yogurt breakfast bowl you will need: A handful of frozen berries - the major supermarkets do this really well 1 banana 1 tablespoon of greek yogurt A splash of milk From experience of multiple attempts at this, you need to order the ingredients in the blender so that the banana and yogurt are nearest the blade (to create a kind of paste) with the frozen berries ...
1 comment
Read more

My new smoothie maker

Yesterday I was invited over to a friend's house for a "wii and juicing" party on the same night as the very first social of the year at university. It's obvious which option I went for. After having a glass of the juice she whipped up I decided that following our exam results, due to be released the following day, I would treat myself to a slightly cheaper smoothie maker that I had set my heart on. Unfortunately the results were delayed by three days, but I decided to buy the smoothie maker anyway because I was so desperate to try out some recipes! The two that I have tried out so far are a cucumber, mango and ginger beauty, the other a peanut and banana smoothie. Both are super duper. The quantities are for the 600ml smoothie maker I used; you may need to adjust accordingly! A lot of the quantities are halves of fruit BUT if you chop up the lot you can freeze it ready for the next time you want to make it! I'm excited already! For the cucumber, mango and...
Post a Comment
Read more

Coconut and ginger granola

My standard breakfast most of the time involves oats in some way, be it porridge or granola. Recently I've really got into coconut oil and so this granola recipe uses it with ginger to make for a really tasty but quite subtly flavoured granola. I enjoy mine with yogurt and fruit but it would work well with milk too! The quantities are enough to fill a large Kilner jar and tend to last me a fortnight. This granola doesn't hold quite as well as the shop bought type as there is less sugar; it is more like baked oats. The ginger syrup is the substitute for the sugar added to usual granola recipes and I think it is a lot more tasty. To make a large batch of coconut and ginger granola you will need: 3 cups oats  1 cup nuts/seeds (I use a variety of different ones including pine nuts and sunflower seeds) 2 tbsp coconut oil 1 tbsp ginger syrup from a jar of stem ginger (you could even add some finely sliced stem ginger if you wanted!) Preheat ...
Post a Comment
Read more