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Protein-packed almond pancakes with berries and chocolate sauce (v, gf)

A delicious vegan breakfast that gives as much protein as 2 eggs - with minimal fuss and plenty of enjoyment.
Vegan and gluten free.
Serves 2.

Author: Bite-sized thoughts.

Original post (with pictures) here.

For the pancakes -
1 cup (approximately 100g) almond flour / almond meal
1 tbsp chia seeds
1 tsp baking powder
1 cup (250ml) non-dairy milk of choice (I used unsweetened almond)
1/4 cup berries, fresh or defrosted from frozen

For the chocolate sauce -
1 tbsp coconut oil
2 tbsp cocoa
2 drops liquid stevia or 2 tbsp rice malt syrup, agave or maple syrup (if using stevia, thin the sauce with a little non-dairy milk if needed)

To serve -
1/4 cup berries, fresh or defrosted from frozen

1. Combine the almond flour, chia seeds, baking powder and milk in a bowl. Allow to stand for 5 to 10 minutes. Add the berries if using and stir through.
2. Heat a non-stick pan over medium-high heat and label heaped tablespoons of batter into the pan. You should be able to cook 2 or 3 small pancakes at a time (pan size permitting). The batter will spread out easily once placed in the pan, to give thin pancakes.
3. The pancakes will bubble on the surface as they cook. After 2 to 3 minutes the bubbling should slow down; flip at this stage and repeat to cook for 2 to 3 minutes on the other side.
4. Repeat for the remaining batter.
5. To make the chocolate sauce, gently melt the coconut oil and then add the cocoa and sweetener. Stir to combine.
6. Top the pancakes with chocolate sauce and berries. Enjoy hot or cold.