Livia’s Kitchen Gluten Free Cacao and Hazelnut Stack
Nothing goes together quite as well as chocolate and hazelnut which is why this decadent pancake stack is the perfect choice for chocolate lovers.
- 3 Bananas (300g)
- Oat milk (300ml)
- 6 heaped tbs hazelnut butter (120g)
- Rolled oats (125g)
- ¼ tsp salt
- 4 tablespoons cacao powder (20g)
- Coconut oil for cooking
• Mix all ingredients in a mixer until well combined.
• Heat a frying pan and melt the coconut oil.
• Using a ladle, pour one ladles worth into the frying pan.
• Cook until brown on each side.
Drizzle with hazelnut butter and enjoy.
Pancakes and gateaux – This recipe is a real treat but the best news is it’s still healthy. Full of fibre and antioxidants it’s the perfect breakfast to set you up for the day.
- 25 g Wholemeal flour
- 25 g Plain flour
- 150 ml Almond milk
- 1 Large egg
- 4 tbsp 0% Greek yoghurt
- 4 tbsp Cherry pie filling
- 25 g Dark chocolate, finely grated
- Add the flour, milk and egg in to a bowl and whisk well. Set aside for 2 minutes until ready to use.
- Spray a pan with a little oil and then pour in a quarter of the mix and cook the pancakes on 1 minute each side. Repeat to cook all 4 pancakes.
- Fold each pancake and then top with Greek yoghurt, cherries and sprinkle with dark chocolate.
Simple pancakes with coconut yogurt, pecans and coconut chips by Deliciously Ella
Simple, delicious and easy to make. If you are in a rush then this is your go-to recipe.
- 1 teaspoon baking powder
- 1 teaspoon chia seeds
- 1 tablespoon maple syrup
- 400ml almond milk
- 300g plain flour (I use gluten free), you can also use a self-raising flour to make them extra fluffy
- 50g our Bircher Muesli (or porridge oats)
- 30g coconut oil, plus more for frying
- Pinch sea salt flakes
- Mix all of the pancake ingredients together to form a smooth batter.
- Now make the pancakes. Warm a tablespoon of coconut oil in a pan over a medium heat, once the pan is hot and the oil has melted, spoon in a large tablespoon of pancake batter, using a wooden spoon to spread out the mix.
- Cook on one side for 4 minutes before turning and cooking the other side for 2-3 minutes until cooked through. Remove and repeat until all of the batter is finished.
- Serve the pancakes warm with a dollop of coconut yogurt and a sprinkle of chopped pecans and coconut chips.
Oh She Glows Jumbo chickpea pancake
If you fancy something a little more savoury then this recipe is for you. High in protein and healthy fats to fill you up for the day ahead.
- 1 green onion, finely chopped (about 1/4 cup)
- 1/4 cup finely chopped red pepper
- 1/2 cup chickpea flour (also known as garbanzo flour or besan)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine grain sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon baking powder
- pinch red pepper flakes (optional)
- 1/2 cup + 2 tablespoons water
- For serving: salsa, avocado, hummus, cashew cream (optional)
- Prepare the vegetables and set aside.
- In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
- Add the water and whisk well until no clumps remain.
- Stir in the chopped vegetables.
- When the pan is pre-heated, spray it liberally with olive oil or other non stick cooking spray.
- Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
- Serve on a large plate and top with your desired toppings.