These sugar & gluten free pancakes with a delicious cocoa sauce make for a wonderful guilt free treat. Packed with goodness from coconuts, super greens and ice cream whey powder they will appeal to both adults and children, I am sure of it!
For the pancakes:
- 400ml coconut milk
- 6tbsp coconut flour (heaped)
- 4 eggs
- 3tbsp coconut flower nectar
- 2tbsp extra virgin organic coconut oil
- 2tbsp vanilla ice cream whey powder
- 2tsp matcha
- 2tsp super greens powder
- 1.5tsp baking powder
For the cocoa sauce:
- 3tbsp extra virgin organic coconut oil
- 4tbsp coconut flower nectar
- 1tbsp cocoa powder
First thing first… let’s make the sauce as it will need a little time to cool down and thicken.
In a small bowl place the coconut oil and coconut flower nectar.
Pop into microwave and heat up in 10 seconds bursts… after each 10 second session remove from the microwave and give it a good stir. After three heating up session your coconut oil should be all nicely melted out but not cooked.
Add to a second bowl with your sifted cocoa powder and stir/whisk well until fully combined. At this moment your sauce will be quite runny but give it time and after 15-20 minutes, once you are done with making the pancakes, it will be just the right thickness 🙂
Turn on your grill to medium high setting, why I hear you ask… I’ll explain later….
Now, let’s prepare the pancakes themselves.
In a small bowl place the coconut oil and melt it slowly just as we did for the sauce.
In a large bowl place the coconut milk, eggs, coconut flower nectar and melted coconut oil. Stir well with a hand whisk until well combined.
Add the coconut flour, matcha, super greens, whey powder and again mix well.
Finally add the baking powder and make sure it is incorporated evenly.
Preheat a non-stick frying pan whilst your batter rests for a minute.
Fry your pancakes, one by one, but take note the mixture doesn’t behave like your standard pancake batter. It’s not so easy to work with as the pancakes do not want to flip effortlessly, so you will have to turn them with a fish-slice. However having made them many times now, as they are a personal favourite I have found the easiest way to cook them is as follows.
Remember that grill you had heating, we need it.
Heat up the pan till hot, pour a spoonful of mixture into the centre of the pan and the swirl the pan to spread the mixture out to an even thickness. Now hold under the grill for 20 seconds or until the top is set and looks dry, but not brown or cooked just dry. Then cook as you would a normal pancake and they should be fine.
Serve with earlier prepared cocoa sauce and enjoy!