Fluffy pancakes

Fluffy Pancakes

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The rapadura sugar is a whole cane sugar, unrefined or processed, thus still contains minerals, vitamins and amino acids from sugar cane. It has a little taste of licorice and caramel, and is used very well in the preparations such as cookies, brownies or pancakes.
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This recipe is dairy free and refined sugar free.
The wheat flour may be replaced by a 50/50 mixture of rice flour and chestnut flour, for a gluten free version.
The egg may be replaced by a banana for a vegan version.

• 180 g of wheat flour
• 1 teaspoon baking powder
• 1 tablespoon of organic rapadura sugar
• 1 tablespoon vegetable oil (hazelnut, peanut, rapeseed, etc.)
• 15 cl vegetable milk (almond, soya, rice, etc.)
• 1 soygurt (100 g)
• 1 egg or 1 banana
• 60 g dark chocolate 75%
• Some hazelnuts

– In a bowl, sift together the flour, the rapadura sugar and the baking powder.
– In another bowl, whisk together vegetable milk, soygurt, oil and egg (or banana cut into coins and smashed).
– Make a well in the flour mixture, pour the liquid mixture and beat vigorously. Let the dough rest for 15 min.
– As the dough rises, cut dark chocolate into large chips, and cut or crush the hazelnuts into pieces.
– Grease a frying pan with a little bit of vegetable oil (dab with a paper towel to remove excess), place a tablespoon of dough for a pancake and sprinkle on top some chocolate chips and hazelnuts. It is not necessary to grease the pan between each batch of pancakes.
– Cook the pancakes 2-3 minutes and then return them to gild it on the other side.

Note: The chocolates chips and nuts can be replaced with other dried fruits and berries (strawberries, raspberries, blackberries, blueberries, cranberries, raisins, dried apricots, fresh figs pieces, etc.)