Everyone has a food allergy of some kind these days; don’t eat wheat, can’t tolerate gluten, don’t eat food that once blinked etc. Me? I try not to eat sugar. I won’t bore you with the details but suffice to say, it can make making desserts and sweet treats nigh on impossible.
But, fret not little ones, help is at hand. In the form of sugar and wheat free chocolate chip pancakes!
Now, I know what you’re thinking, how is that possible? Let me start off by saying, they don’t taste like the best pancakes you will ever eat but they are pretty damn close.
They are relatively easy to make too, I always thought that American style pancakes were too much effort, but I was wrong.
All you need is:
100g Spelt Flour (sifted)
1 large egg
20ml milk (any kind)
4 squares roughly chopped sugar-free chocolate (I bought mine from Holland and Barretts)
You can also add Agave Syrup to the mixture to ensure there is a sweetness but because I was adding chocolate, I didn’t do this.
All you need to do with the above ingredients is add them all together and mix until they reach a smooth consistency. You need to make them fluid but not too runny, if they are too thick add a drop or two more milk.
Once all mixed together, you can begin to cook! I use a small frying pan, with a little bit of Dr. Oetker Cake Release Spray to ensure nothing sticks. Make sure the pan is hot before you spoon in the mixture, so it starts to cook as soon as it hits the pan.
Spoon in your mixture and when little bubbles begin to form on the top you know it is time to flip. And that’s about it.
The above recipe makes roughly 4-6 pancakes (depending on how big and thick you make them!)
I always accompany mine with mixed berries and greek yoghurt, but the world is your oyster when it comes to decorating these bad boys.
Now, bare in mind that baking is always a work in progress. I made the above, hoping they would look like the below. Not quite the same right?
