Low in Sugar
For the Pancakes:
1 cup organic whole-wheat flour
1/2 cup coconut flour/ or oat flour
3 tbsp sugar or agave
1 cup plant milk (cashew, rice, almond)
1/2 cup sparkling water
Pinch of sea salt
1 tbsp of coconut oil
2 tsp of baking powder
For the Sauce:
A few blocks of dark dairy-free chocolate
A shot of espresso
How to make them:
Sift the flour and the other dry ingredients into a mixing bowl.
Add the liquids and mix well with a whisk until completely smooth.
Add 2 tbsp of the mixture to a non stick pan and form small round pancakes. (Add coconut oil to the pan if needed)
Stack golden pancakes on a serving plate.
Melt the chocolate in a small pot over low heat.
Add one shot of espresso to the melted chocolate and mix well.
Drizzle the sauce over the pancakes.
Decorate the pancakes with some fresh blueberries or mint leaves.
Dig in before they get cold!
And remember to enjoy!
Makes 10-12 pancakes