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.
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.
|• For 12 pancakes (2-3 people)||• 5 min prep||• 20 minutes cooking time||• 15 min rest|
• 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.)