Christmas is a time to indulge in all your favourite foods - it's the perfect excuse to go OTT with gravy on your roast, not worry about second or even third helpings of meals, plenty of chocolate and booze. But there is a way to stay healthy AND indulge - I bring you the Super Green Pancakes with Sugar Free Chocolate Sauce. These bad boys are packed with protein, super greens like chlorella, my favourite almond milk and coconut oil. I love cooking these pancakes early in the morning, usually on a Sunday - the smell so good that everyone in the house wakes up and drifts down the stairs to find a gorgeous pile of thick pancakes waiting.
Thank you to Discount Supplements who introduced me to this delicious and healthy pancake recipe, and sent me some goodies to experiment with!
What you will need (serves 4):
1 1/2 cups almond milk
2 cups brown rice flour
3 tbsp unrefined sugar
2 tbsp Lucy Bee Extra Virgin Organic Coconut Oil*, melted
2 tbsp Synergy Natural 100% Organic Super Greens Powder*
2 tbsp Optimum Nutrition Gold Standard Vanilla Ice Cream Whey Powder*
1 1/2 tsp baking powder
3 tbsp butter, plus more as needed
Sugar Free Cocoa Sauce
1/3 cup maple syrup
1/3 cup Naturya Organic Cocoa Nibs or 4 tbsp cacao powder
3 tbsp Lucy Bee Extra Virgin Organic Coconut Oil*
Grab a large mixing bowl and mix the egg, milk, sugar and coconut oil with a wire whisk. Then add the brown rice flour, super green powder, vanilla whey and baking powder - mix this until you obtain a homogeneous (consistent and smooth) mixture. This should take about 4-5 minutes.
Melt the butter in a large pan (I love my non stick deep pan from HomeSense - it's a life saver!). Ladle about 1/3 of a cup of the batter into the pan - you can do 2 or 3 pancakes at a time, or make enormous ones like I did here! The pancakes come out quite thick which is ideal as that's how I like them, but it's completely up to you in you would rather make thin pancakes which can fold/roll up! Cook the pancakes until bubbles break the surface of the pancakes and the sides are golden brown - then flip and cook for a further 1 minute. Transfer the pancakes onto a platter and cover to keep them nice and warm. My batter for large, thick pancakes made 5 huge pancakes in total.
To make the cocoa sauce, mix all the ingredients in a pan and heat until all is melted into a nice, smooth, thick sauce... This warm and bitter sweet mixture is the perfect topping for your spongey pancakes.
Sweet, warm and guilt free, I love the super green pancakes for breakfast! It really sets you up for the day and is so filling - nothing wrong with that when you're indulging in some festive feasts!