A stack of gluten free hazelnut pancakes with chocolate coconut cream sauce will do your taxes for you. Just kidding, but it tastes mighty fine!
This post is sponsored by Bob’s Red Mill, but all opinions are – and will forevermore be – my own.
Yooooosemite Sam, have I got breakfast for you?! It’s been a hot minute since I’ve shown you a steamy succulent stack of gluten free pancakes. But it was well worth the hiatus because oh.my.lanta, these things are supercalifragilisticexpialidocious!
I used Bob’s Red Mill’s hazelnut flour and brown rice flour to fashion up this stack. They turn out nutty, fluffy, moist, and insanely addicting. I’m 98% sure no other stack I’ve made can measure up to these hot cakes, and those are strong words considering my undying love for the gf flippity flapjack.
Can we just address the elephant in the room here? The chocolate coconut cream elephant? The elephant you’re thinking turns a stack of breakfast pancakes into plate of dessert cakes, but totally doesn’t? It’s a real mind blow. Like an Andy Warhol painting. It will, beyond the shadow of a doubt, jettison you into outer space.
The chocolate coconut cream is nothing more than full-fat coconut milk, raw cacao powder, and pure maple syrup. This translates into a naturally sweetened and – I do declare – completely healthful topping for your stack o’ nutrish.
Don’t not do this. Do this.