Chocolate drizzle pancakes

Post by Alexandra Courts  

Thinking about going out for brunch this weekend? Fuhgeddaboudit! Stay in and make these in your pyjamas instead.

INGREDIENTS:

• 1 gluten-free all purpose flour (Bob’s Red Mill brand)
• 2 flax eggs*
• 1 cup non-dairy milk (I used almond milk)
• 1/4 cup raw cacao powder
• 1/4 cup coconut oil
• 4 tbsp maple syrup
• 1 tbsp coconut sugar
• 1 tbsp baking powder

DIRECTIONS:

1. Whisk together all dry ingredients (flour, coconut sugar and baking powder) in large bowl.
2. *Make flax eggs by combining 2 tbsp ground flaxseed with 6 tbsp hot water in small bowl. Set mixture aside for 5 minutes to set.
3. Add non-dairy milk to dry mix and whisk together until smooth. Add flax and whisk until combined to thicken batter.
4. Heat 2 tbsp coconut oil in a large frying pan on medium heat. Scoop or pour batter onto pan, using approximately 1/4 cup batter for each pancake. When brown on one side, flip and continue cooking. Repeat step and cook each pancake individually with remaining batter.
5. To make chocolate sauce: Melt coconut oil in microwave or stovetop. Add maple syrup and raw cacao powder, then whisk together until smooth. Allow sauce to cool entirely.
6. Serve pancakes hot with chocolate drizzle poured on top, as well as additional garnishes if desired (shredded coconut and fresh raspberries shown in photo).

Serve immediately. Makes approximately 6 pancakes (2 servings)