Ingredients
Pancakes
- 3 1/2 tsp instant coffee granules mixed with 3 tbsp boiling water, then cooled down in the refrigerator
- 1 cup gluten free all purpose flour, we used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour*
- 2 tsp baking powder
- 1/3 cup Bondi Protein Co Vanilla Protein Powder
- 2 tbsp cacao powder
- 2 tbsp coconut sugar
- 1/2 cup unsweetened apple sauce/puree
- 1 1/2 cups almond milk or any thin non-dairy milk of choice
- 1-3 tbsp coconut oil, for frying
Toppings
- Maple syrup
- Ice-Cream, or any dairy free ice-cream of choice
- Icing sugar
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Method
Step 1.
In a mug, add coffee granules and stir in the boiling water, mix well until coffee has dissolved. Set in the refrigerator to cool down.
Step 2.
In a large mixing bowl, combine flour, baking powder, protein powder, cacao and sugar, mix well.
Step 3.
Pour in liquid coffee, applesauce and almond milk, whisk until smooth and well combined, removing any lumps. Note: You want your batter to be pouring consistency, if it’s too thick, keep adding more milk until you reach this consistency.
Step 4.
Heat 1-tablespoon coconut oil in a large fry pan over medium heat. Pour pancake batter into the middle of the pan, approx. 1/3 cup – 1/2 cup batter per pancake or to your desired pancake size.
Step 5.
Cook for 1-2 minutes over medium-high heat or until bubbles begin to appear on the surface of the pancake. Gently flip pancake over and fry for a further 30 seconds – 1 minute or until golden and cooked through. Repeat with remaining batter and glaze pan with more coconut oil to fry.
Step 6.
Serve pancakes with a drizzling of maple syrup, desired amount of ice-cream scoops and a dusting of icing sugar.
Note: Store any leftovers in an airtight container, refrigerated, for 1-2 days.
*Bobs Red Mill 1-to-1 Gluten Free Baking Flour works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour. |
