My husband just loves pancakes. I’m not sure either of us realized how much. But if I examine it, I notice every time we have gone to brunch in the past year and a half he has ordered pancakes. His favorite dinner seems to be “breakfast for dinner” which is always pancakes. I think he may have become obsessed and not realized it. Hmm.
February 5th was World Nutella Day. World Nutella Day is like my Christmas so I’ve spent the past week obsessing over the deliciousness of all things hazelnut and chocolate. I just can’t stop and I simply don’t want to. Now combine my husband’s love of pancakes with his love of nuts and it is easy to see why I created this recipe for Valentine’s Day. And since Valentine’s Day is just not Valentine’s Day without chocolate, these are topped with a sweet chocolate sauce instead of maple syrup. After all, I’m not one to mess with tradition, especially if that tradition involves chocolate.
So how great would it be to wake up to breakfast in bed this Valentine’s Day? But not just any old breakfast in bed but pancakes. And not just pancakes but hazelnut pancakes. And not just hazelnut pancakes but hazelnut pancakes with chocolate sauce. And not just hazelnut pancakes with chocolate sauce but hazelnut pancakes with chocolate sauce that are paleo. And not just…well you get the idea.
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This Valentine’s Day surprise your loved one with breakfast in bed.
25 minsPrep Time
15 minsCook Time
40 minsTotal Time
Adapted from The Spunky Coconut’s Best Ever Paleo Pancakes
4 large eggs, separated
1/2 teaspoon sea salt
1 cup coconut milk
3/4 cup hazelnut flour
1/2 cup arrowroot
2 tablespoons honey
Adapted from Does No Justice’s Simple and Quick 10-Minute Paleo Chocolate Sauce
Yield: 2 cups
1 cup water
1/3 cup cacao powder
pinch of sea salt
1/2 teaspoon vanilla extract (or 1/2 vanilla bean)
1/2 cup maple syrup
1/2 cup honey
*This sauce is very sweet because it takes the place of pancake syrup. If you wish to use this sauce elsewhere, only use 1/4 cup honey.
- Place cold eggs in a bowl of hot water. Note: Warm egg whites hold air better. 15 minutes in hot water does the trick.
- In a blender, puree the egg yolks, coconut milk, hazelnut flour, arrowroot and honey.
- Using an electric mixer, beat the egg whites with the salt into stiff peaks. Tip: Add the salt 30 to 45 seconds into whipping the whites. Click here for Egg Whites 101.
- Gently fold the egg whites into the batter in thirds. Tip: View a video on How to Fold an Ingredient into your Batter. Keep folding until you don’t see any more white. The batter will be lumpy. Tip: Lumpy dough makes a lighter pancake. The smoother the dough, the denser the pancake.
- Preheat a nonstick griddle over low heat.
- Brush the hot griddle with coconut oil or ghee. Tip: If you don’t have a pastry brush, just spread the coconut oil or ghee with a paper towel.
- For each pancake, pour 1/4 cup of the batter on the griddle. (I used an ice cream scoop. A ladle or measuring cup also works.) Swirl the batter out with the back of the spoon to make the pancake larger.
- Cook the pancake is cooked through (About 2 minutes. It will not bubble like traditional pancakes.). Cook the flipside about 2 minutes more. Repeat until no batter remains.
- In a small sauce pan set over medium-high heat, combine the water and cocoa powder. Mix until thoroughly combined.
- Bring to a boil. Allow chocolate water to thicken (about 4 minutes).
- Turn the stove down to medium heat and add the salt, vanilla, maple syrup slowly, and honey. Mix until thoroughly combined.
- Bring to a boil again. Allow sauce to thicken (about 4 minutes).
- Remove the sauce from heat and let rest for 5-10 minutes. Pour the sauce into a glass container. Store covered in the refrigerator.
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