Mini Almond Pancakes (Vegan, Gluten-free, No Refined Sugar)
These vegan and gluten-free pancakes are super easy to make, by using a high-speed blender. Combined with the chocolate sauce, they make a delicious little treat or meal, depending on your mood. :)
Course Pancakes
Cuisine American
Servings 10 mini pancakes
highspeed blender
non-stick frying pan
For the pancakes:
- 70 g almonds soak in water for at least 8 hours, then rinse and drain
- 50 g dates pitted
- 250 ml water
- 70 g rice flour
- 1 tablespoon psyllium husk fibre
- 1/2 teaspoon baking powder
For the chocolate sauce:
- 2 teaspoon almond butter or other nut or seed butter
- 1 teaspoon liquid sweetener of your choice
- 1 tablespoon FAIR-TRADE cocoa or cacao powder
- 1-2 tablespoon water start with less until it has the right consistency
- some chopped nuts for garnish optional
Place soaked almonds, dates and water in highspeed-blender and blend until smooth.
Add remaining ingredients and blend again until smooth.
Lightly grease frying pan and preheat on medium heat. Scoop one heaped tablespoon of dough per pancake into the pan and gently spread the dough out a bit.
Cook on medium heat for approx. 2 minutes (air bubbles should come up in the dough), then turn the heat down a little more and cook until golden brown, before flipping the pancakes.
For the sauce, mix all ingredients, but use a little less water at first. Just add enough to make the sauce not too runny and not too thick.
Keyword Almond, dairy-free, egg-free, No Refined Sugar, soy-free