Pancakes are often seen as something indulgent, as a treat you shouldn't have too often. However, we've put an end to this silly myth by creating a healthy, filling cacao pancake recipe that so happens to be gluten-free too! It's slightly firmer than your typical American pancake, but when we say breakfast we mean business. Meal-prep these for the rest of the week or keep them as a healthy Sunday morning surprise. If you'd rather eat them for lunch or dinner we applaud your courage for keeping your hands off them. Who's up for some pancake flipping action?
COOKING TIME: 10 minutes // SERVINGS: 8 pancakes // MEAL: breakfast
INGREDIENTS
- 1/4 cup coconut flour
- 1 cup quinoa flour
- 2 tbsp cacao powder
- 2tbsp unrefined cane sugar
- 1tsp baking powder
- sprinkle of salt
- 1 small, overripe banana
- 1,5 cups almond milk
STEP-BY-STEP
1. In a bowl, mix together the flour, cacao powder, sugar, baking powder and salt. In another bowl, mash the banana and add the almond milk, then mix well.
2. Heat up a non-stick pan and if necessary, add a tiny amount of coconut oil. Pour in 1/3 cup of the pancake batter and spread into a circle.
3. Cook for 2 minutes or longer if necessary. You should be able to slide a spatula underneath to flip.
4. Cook for an additional 2 minutes on the other side. Serve hot or store in a container when cooled.
Store in the fridge for up to four days.
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