March 4th • Posted in Recipe
There’s a moment when you come to the point to adapt all your favourite unhealthy recipes to a more ethic, wholesome, processed-ingredients-free version of them all, but it’s only when you bite into a mouthful and think the healthy version is even better than the original, that you realize healthy eating is actually not that bad at all! Between the plenty of healthy breakfast new recipes I’m testing out, I’ve also found time to rearrange my favourite chocolate pancakes recipe using only natural, healthy, non-processed ingredients, and I was as surprised as ever when I discovered coconut sugar and coconut oil were giving them a very nice tropical taste and only at that point I realized I should have added a little almond flour (which would also have made the consistency a bit more “wet”), coffee and maybe replace soy milk with almond milk…
… the result is an intense tropical nutty flavour that is very well enhanced by the bitter taste of raw cocoa powder. These pancakes are soft, almost gooey, and the best part of it all is that when you’ll taste the first bite, and the second, up to the last, you’ll be incredulous at the thought they are completely vegan and totally healthy!
Serves 2 (or 1 generous) | Ingredients:
35g whole wheat flour
15g almond flour
2 tbsp cocoa powder
1/2 tsp baking powder
1/4 tsp coffee powder (optional)
3 tbsp coconut sugar
10 tbsp non dairy milk of your choice (almond milk highly suggested!)
Coconut oil to pan-fry
Coconut molasses to top
1 :: In a bowl mix together the flours, the cocoa powder, baking powder, coffee powder and coconut sugar until well stirred.
2 :: Add the milk and stir until a light not too thick batter forms. Add one more tablespoon of milk if the batter is too thick, or a bit less if you notice it is already fluent at the 8th/9th tbsp added!
3 :: Heat up a large pan for a few seconds, then place two knobs of coconut oil far apart from each other in the pan and let them melt on a low heat. Place 2 or 3 tablespoons of pancakes batter into every splash of coconut oil shaping them in a round.
4 :: Fry for a pair of minutes on the first side, until a few bubbles form on top and you are able to unstick the pancake from the pan using a spatula, then flip both the pancakes over and cook for just a few seconds on the other side, until you can unstick them. Do not overcook or they will lose their gooey consistency!
5 :: Repeat with the remaining batter. You should get 4/5 small pancakes from these doses.
6 :: Serve in a small plate and top with a splash of coconut molasses on top!