Double Chocolate Free From Hotcakes (DEGF)
It’s the weekend! Here on Life Diet Health that generally means chocolate, or cake… or both! 😛 🙂
Last night I wanted something chocolatey but I wanted it instantly! I didn’t want to spend ages in the kitchen measuring, mixing, measuring, whisking, measuring, beating and then waiting a further hour for something to cook and cool! I had seen a recipe I liked at OatieLover so I decided to make waffles… but of course waffles they weren’t as I totally changed the recipe lol 😛 But it was the inspiration I needed to create something truly yummy! You can call these chocolate pancakes if you wish but that name doesn’t really do them justice! Hotcakes… as they disappear as fast as ‘hot’ cakes! 😛 Sorry! I think the double chocolate has gone to my head – yes, I had more for breakfast! Ah… but wait!? These are nutrition packed, dairy, gluten, egg and refined sugar free, containing raw cacao powder and blackstrap molasses! 🙂 That means you can eat these hotcakes knowing you are getting a good dose of protein, magnesium, iron, calcium, copper, Vitamin B6 and potassium. So have your chocolate fix knowing it is helping your bone development, improving your blood cells oxygen carrying potential, repairing your hair skin structure as well as aiding nerve transmission…. all while giving you an energy boost but no sugar slump! Yum! 🙂
Don’t forget to register and get everyone together to make your speedy biryani this weekend!
- 100g porridge oats
- 200ml cold water
- 60g (1 small) banana
- 10g agave syrup
- 1/8 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- 2 teaspoons raw cacao powder
- 1 teaspoon blackstrap molasses
- coconut oil for cooking
- 20g coconut oil
- 20g raw cacao
- 10g agave syrup
- Put the oats, water, banana, agave, cinnamon, baking powder, vanilla, 2 teaspoons cacao and molasses in a blender and blend until you have a smooth uniform liquid.
- Melt a small amount of oil in a non-stick pan, swirl it around and pour some mixture in until it is 0.5-1cm thick. Cook until small holes appear
then flip over and cook on the other side.
- Remove from the pan, and repeat until all of the batter has finished. Stack the hotcakes in a heap
and keep warm in a low oven (or eat as you go along 😉 )!
- Melt the 20g coconut oil (I used the microwave) then stir in the cacao until blended, finally adding the agave and mixing.
- You can now either, pour the hot syrup over the cakes
and eat OR return a hotcake to the pan, add some chocolate syrup and let it soak in for 30-60 seconds before quickly flipping it over and returning it so the syrup is uppermost. If you leave the hotcake flipped, the syrup will burn, but if you just flip it quickly it will caramelise. With the caramelised hotcakes, still drizzle with extra syrup!
Serve & Store
- These are great because you can double the batch and store them in the fridge for up to three days (without the syrup), then pop in the toaster to heat up!
- Serve as they are for a great dessert. Maybe add ice cream.
- Add some fresh banana for a delicious nutritious breakfast.
- A great after school snack!