Sugar Free Super Green Pancakes & Cocoa Sauce

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!

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! Ingredients:

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

Method:

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!

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!

Regis Stone Non-Stick Breakfast Challenge

Regis Stone Non-Stick Breakfast Challenge – Apple and Cinnamon Pancakes

JML challenged me to create a healthy fried breakfast using their new Regis Stone non-stick pan. I’ve heard about non-stick pans before but to be honest they never seemed to work as advertised, so I was really keen on trying Regis Stone.

I wanted to prepare a full English breakfast but then I thought to myself “hmmm, sausages have fat in them so my frying will not really be fat free, therefore I will not be able to truly test the new frying pan”… I could of course cook the eggs first but it would be such a waste of all that tasty nice sausage fat…

This led me to a new cunning idea – I will make Apple & Cinnamon Breakfast Pancakes! No fat in them so I will actually be able to make a fat free breakfast and thus test if the pan is really non-stick.

So how did it go?

Perfectly! I am quite amazed by the Regis Stone pan. I must admit I was tempted to add just a drop of oil… just in case… but I didn’t. My pancakes were cooked without any fat whatsoever and the pan didn’t even require a wash afterwards.

If you would like to try my breakfast pancake recipe, this is what you need and how you make them.

Ingredients:

  • 1/2l milk
  • 2 eggs
  • 300g flour
  • 100g white sugar
  • Pinch of salt
  • 1/2tsp bicarbonate of soda
  • 1tsp cinnamon
  • 2 apples
  • Icing sugar for serving

Method:

Separate the eggs whites from their yokes.

Place the whites in a separate bowl, ready for whisking.

Place the flour, sugar, salt, soda, cinnamon, milk and both yokes in a large bowl and mix all ingredients with a whisk until everything is well combined.

Wash, peel (or not), core and dice your apples. Add them into your main mixture.

Whisk the egg whites until they are able to form firm peaks and then gently fold them into the main mixture with a metal spoon.

Now, you are ready to start cooking.

Regis Stone Non-Stick Breakfast Challenge – Apple & Cinnamon Pancakes

As I used a Regis Stone pan, I had no need for any fat. I just grabbed a good spoonful of my mixture and place it in the preheated pan. It should take you just over a minute for each side to cook and brown nicely.

Regis Stone Non-Stick Breakfast Challenge -- Apple & Cinnamon Pancakes

Serve warm after dusting with icing sugar.

Enjoy!

Oh, and if you are in need of a new frying pan, I would highly recommend Regis Stone! We are going to order a large 28cm one. This is really one amazing frying pan!

*  I received one 24cm Regis Stone pan for free as well as shopping vouchers, to cover the cost of the ingredients, but all opinions expressed in this post are honest and my own.