Gluten Free Chocolate Pancakes Recipe with Ferrero Rocher-style Sauce
Servings 10 pancakes
Ingredients
- 200 g gluten free self raising flour
- 1 tbsp gluten free baking powder
- 2.5 tbsp caster sugar
- 300 ml milk (dairy free if needed - lactose free if low FODMAP)
- 2 large eggs
- 2 tbsp cocoa powder (sifted)
For the Ferrero Rocher-style sauce
- 150 g dark chocolate (dairy free if needed)
- 100 ml milk (dairy free if needed - lactose free if low FODMAP)
- 50 g chopped hazelnuts (I'd recommend buying them pre-chopped!)
Instructions
- Add your gluten free self raising flour, cocoa powder, baking powder and sugar to a large mixing bowl. Mix everything around.
- Add in your milk and eggs and whisk until smooth and consistent.
- In a small saucepan, add 1 tsp of oil and spread around with a brush or some kitchen roll. Turn on at a low heat.
- Pour your pancake batter into the saucepan. I used a quarter cup measuring cup to ensure each pancake was roughly the same amount.
- Wait until the top-side is starting to bubble and looks less wet and sloppy. This should take around 2 minutes at a low heat.
- Flip the pancake over for cook for a further minute or so.
- Repeat until you've used up all of your batter.
- For the sauce, grab a saucepan and place the dark chocolate and milk in it. Turn on a medium heat and gently melt whilst stirring occasionally until smooth and shiny. Turn off the heat and add the chopped hazelnuts.
- Pour your sauce over your pancakes and enjoy!