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Add a photoThe classic after-dinner coffee in a (gluten-free) pancake! This treat has coffee, cocoa, almond extract and vanilla for a rich but not-too-sweet new take on a classic.
Ingredientes
- 1/2 cup strong brewed coffee or espresso
- 2 Tbsp butter
- 1 cup milk (I used unsweetened vanilla almond milk)
- 2 tsp vanilla extract
- 1/4 tsp almond extract (or hazelnut if you can find it⦠I couldnât⦠sniffâ¦)
- 1/2 cup fine unsweetened cocoa (I used Ghirardelli)
- 4Tbsp sugar (I used sucanat)
- 2 cups gluten-free pancake mix (Bobâs Red Mill or I used equal parts tapioca, oat, white rice and sorhgum this morning)
- 1/2 tsp xantham gum (if NOT using a premixed pancake mix)
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
Direcciones
- Now I did this in a blender, because I was anticipating making it at my boyfriendâs apartment or my dadâs house, and they both have those and not other methods of equipment. You could also do this in a bowl on a standing mixer or with a hand mixer. The blender method was affective and did make pouring the pancakes easier, but I did get mix all over my white kitchen cabinets. It was funny.
- * In a saucepan combine melt butter. Then add coffee and milk and heat on low until warmed.
- * Whisk in the cocoa until combined completely.
- * Pour in liquid measuring cup and set aside to cool.
- * In a medium bowl, sift together remaining dry ingredients (flour, sugar, baking powder, salt).
- * In a large bowl or blender, beat eggs until a tiny bit frothy. Then slowly add the liquid ingredients (retain about 1/4 cup) and beat to combine. Add the dry ingredients 1/2 cup at a time until incorporated.
- * If the batter is a bit too thick, add remaining wet mixture.
- * Let stand while you heat your cooking instrument (I used a griddle that covered two burners).
- * Now, these will brown more easily than other pancakes, so I recommend heating the surface well and then turning down the heat and letting it cool a tad.
- * Bake on both sides until fluffy. This made me 14 small pancakes.
Links Útiles
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 3 servings | |
| Calories 287 | |
| Calories from Fat 130 | 45% |
| Total Fat 14.64g | 18% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 941mg | 39% |
| Potassium 209mg | 6% |
| Total Carbs 29.1g | 8% |
| Dietary Fiber 2.7g | 9% |
| Sugars 21.69g | 14% |
| Protein 9.11g | 15% |
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