These delicious gluten-free pancakes make the perfect weekend breakfast or afternoon treat.. This healthy chocolate fudge sauce is also a delicious ice cream topper. Chocolate, when in its raw cacao form, has many wonderful health benefits including promoting heart and cardiovascular health. Polyphenols in cacao can prevent bad ‘LDL’ cholesterol from clogging up arteries, lower total cholesterol and reduce blood pressure.
Ingredients: 1 cup gluten-free flour ½ cup almond flour 1 tbsp baking powder 2 tbsp raw honey Pinch sea salt 1 ½ tbsp cacao powder 1 organic egg 1 cup milk of choice (cow’s, almond, coconut) 2 tbsp coconut oil, melted Berries for topping Chocolate fudge sauce: 8 medjool dates, pitted 1 cup milk of choice (cow’s, almond, coconut) 3 tbsp raw cacao powder
Method:
Start off by making the chocolate fudge sauce.Blend all the sauce ingredients together in your food processor until well combined. In a small saucepan over medium heat cook the sauce for around 8 minutes until the sauce starts to thicken. If your sauce is a little lumpy put it through a strainer. Set your sauce aside while you make your pancakes. In a medium bowl mix all dry pancake ingredients together and then make a well in the centre. In another bowl whisk egg, milk and coconut oil together.Pour egg mixture into dry and gently mix.Using a small frying pan over medium heat with a little coconut oil cook ¼ cup of mixture at a time. Flip when they start to bubble.Stack your pancakes and then top with chocolate fudge sauce and strawberries.
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