Guilt-Free: Pancake stack with a Chocolate Peanut Sauce

Pancake Stack2

I’m not going to lie, these tasted as good as they look. And they are guilt-free. No, I’m not joking.

There is something about Sunday mornings that just make you want to sleep in, be lazy, and indulge in some amazing food. You’ve been so good all week with your healthy eating and exercise routine that you just want one day to relax and eat whatever you want. Well the good news is that you can still enjoy the decadent foods that you once loved, without having to undo all the hard work you’ve put in all week.

These pancakes will keep you satisfied for hours, and are dairy-free, sweetened naturally, and can be made gluten free.

Ingredients:

1 cup oat flour (oats blitzed in a small blender, can use gluten free)
2 eggs
1/4 cup almond milk
1 ripe banana, mashed
1 tsp chia seeds
1 tsp maca powder (optional)
1 tsp gluten free baking powder
1 tsp bi-carb soda

Chocolate-Peanut Sauce:

2 tbsp raw cacao powder
2 tbsp Mayver’s Peanut & Coconut Spread
1 tbsp boiling water
1 tsp stevia granules

Method – Pancakes:

Whisk the eggs, almond milk and banana together in a small bowl. In a separate large bowl, combine all of the dry ingredients and make a well in the centre. Pour the liquid mixture into the well and whisk until combined.

Heat a saucepan on medium heat and grease with coconut oil. Place 2 heaped tablespoons of mixture into the pan and cook for 2 minutes on each side, or until cooked through. Repeat until no mixture remains. Set cooked pancakes aside on a plate and stack each one on top of the other.

Sauce:

Combine the raw cacao, peanut coconut spread, stevia and hot water in a small jug. Mix until it forms a smooth, slightly running consistency. Add more hot water if needed.

Drizzle the chocolate-peanut sauce over your pancake stack, and place any remaining sauce in a small dipping bowl to serve. Top pancakes with sliced strawberries and blueberries, or any fruit that you like.

Enjoy!

Jacqui xx copy

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