Lactose-free, healthy dessert
This indulgent, yet consciously composed recipe is an ideal choice for those looking for a gluten-free dessert or lactose-free pancake alternative. The tapioca flour pancake has a light, elastic texture, while the homemade, additive-free chocolate cream is made from natural ingredients. It is an excellent solution for those following a reform diet and special diets.
Gluten-free tapioca pancakes with homemade chocolate cream
Ingredients (for approx. 6–8 pancakes)
For the pancake batter
- ¾ cup tapioca flour
- 2 tablespoons almond flour
- 2 eggs
- 1 cup plant-based drink (e.g. almond milk)
- 1 heaped tablespoon coconut oil
- 1 pinch of salt
For the homemade chocolate cream
- 2 tablespoons organic cocoa powder
- 2 tablespoons natural almond butter or cashew butter
- 1 tablespoon coconut oil
- 1 heaped tablespoon coconut sugar
- 2–3 tablespoons plant-based drink
Preparation
The ingredients for the pancake batter should be mixed until lump-free, then it is recommended to rest for 5–10 minutes to achieve the optimal consistency. They can be fried in a non-stick pan, lightly oiled, over medium heat for 1–2 minutes per side until golden brown.
To make the homemade chocolate cream, mix the seed butter, coconut oil and coconut sugar, then add the organic cocoa powder. By gradually adding the herbal drink, a silky, spreadable cream can be produced. The pancakes can be rolled up or folded into a triangle shape when filled.
They are tastiest fresh, but can be stored in the refrigerator for 1–2 days.
Why is it worth trying?
- Gluten-free recipe with tapioca flour
- Lactose-free dessert made from plant-based ingredients
- Additive-free, homemade chocolate cream
- Ingredients that can be included in a reform diet
- Using alternative flours and natural sweeteners
