Cacao and Almond Pancakes

Super fluffy, super chocolatey healthier pancakes with a little protein boost from Barebells Chocolate Milkshake

Gluten free, no added sugar and lactose free

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Ingredients

Step 1

1/4 cup Corn Flour - Maize flour NOT the super fine corn starch!

1 tsp Cacao (or Cocoa powder)

1 tsp coconut oil (more for frying)

1 tsp honey

1/4 cup Boiling Water

Step 2

1 medium Egg

Step 3

1/4 cup Almond Flour

1/2 tsp Baking Powder

1/4 tsp Sea Salt

Step 4

1/4 cup Barebells Chocolate Milkshake

Suggested Toppings

Nut butter

Honey or Maple Syrup

Greek Yoghurt

Sliced Banana

Berries

Dark Chocolate chunks

Chopped up Barebells Protein Bars

Method

1. In a medium bowl, add the corn flour, cacao, coconut oil and honey.

2. Add the boiling water and quickly whisk together until combined. Leave for 5 minutes for the corn flour to soften.

3. Add the medium egg and whisk to combine.

4. Add the step 3 ingredients and whisk to combined.

5. Add the Barebells Chocolate Milkshake and whisk to combine. You should have a medium thickness batter. Add more milkshake if too thick or more ground almonds if too thin.

6. Heat a non stick frying pan on a low/medium heat. Add a little coconut oil (or frying oil of choice).

7. Dollop 1/4 cup of the batter onto the pan, it should spread to a circle, you shouldn’t need to move it about or tilt the pan.

8. Fry until bubbles start to appear on top, then carefully flip and fry for a further 30-60 seconds on the other side.

9. Repeat until all the batter has been used up. This should make 4-5 fluffy pancakes.

10. Add your toppings of choice and enjoy!