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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. 

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