Who doesnt love to indulge a little on the weekend. Especailly for breakfast.

These pancakes with chocolate sauce and warm berries will certainly make breakfast on sunday morning very indulgent, yet they are also healthy. It’s a win win!

Pancake Recipe

We are gluten free in our household as my husband is a coeliac and my body does not respond well anymore when I eat gluten. I came across this recipe a while ago now and I have made it a gazillion times.  It is easily adapted.

Here is the original recipe Gluten free Buttermilk Pancakes

I only replace the flour with other ingredients such as almond meal and cacao. Everything else will stay the same.

To replace with almond flour use 2 cups as per the recipe or to make delicious chocolate pancakes I replace 1/2 cup of almond meal or gluten-free flour with 1/2 cup cacao powder. This gives the pancakes a rich chocolate flavour.

Chocolate Sauce

1/2 cup coconut oil

1/4 – 1/2 cup rice malt syrup, honey or maple syrup (amount will depend on desired taste)

1/4 cup cacao powder

Melt all ingredients in a saucepan over a low heat until the coconut oil and rice malt syrup have melted and the cacao powder has dissolved through. Whisk to remove lumps.

You will only need about a tablespoon of this sauce as it is very rich. But, oh so yummy. The rest can be kept in a glass jar in the pantry.

Berry Compote

1 cup fresh or frozen berries of choice

4 TBS water

Place ingredients in a saucepan and warm through on medium heat until berries have bled their juices.

 

Once all of the components of your indulgent weekend pancake breakfast have been cooked; assemble onto a plate.

Now the most important part…

Eat and ENJOY!!!

Side Note: keep serviettes handy for when the chocolate sauce runs down your chin, because it will.

Eat Colourful. Live Colourful