Who doesnt love to indulge a little on the weekend. Especailly for breakfast.
These pancakes with chocolate sauce and warm berries will certainly make breakfast on sunday morning very indulgent, yet they are also healthy. It’s a win win!
We are gluten free in our household as my husband is a coeliac and my body does not respond well anymore when I eat gluten. I came across this recipe a while ago now and I have made it a gazillion times. It is easily adapted.
Here is the original recipe Gluten free Buttermilk Pancakes
I only replace the flour with other ingredients such as almond meal and cacao. Everything else will stay the same.
To replace with almond flour use 2 cups as per the recipe or to make delicious chocolate pancakes I replace 1/2 cup of almond meal or gluten-free flour with 1/2 cup cacao powder. This gives the pancakes a rich chocolate flavour.
1/2 cup coconut oil
1/4 – 1/2 cup rice malt syrup, honey or maple syrup (amount will depend on desired taste)
1/4 cup cacao powder
Melt all ingredients in a saucepan over a low heat until the coconut oil and rice malt syrup have melted and the cacao powder has dissolved through. Whisk to remove lumps.
You will only need about a tablespoon of this sauce as it is very rich. But, oh so yummy. The rest can be kept in a glass jar in the pantry.
1 cup fresh or frozen berries of choice
4 TBS water
Place ingredients in a saucepan and warm through on medium heat until berries have bled their juices.
Once all of the components of your indulgent weekend pancake breakfast have been cooked; assemble onto a plate.
Now the most important part…
Eat and ENJOY!!!
Side Note: keep serviettes handy for when the chocolate sauce runs down your chin, because it will.
Eat Colourful. Live Colourful