Hazelnut Pancakes with Chocolate Sauce
- 4 whole 4 whole 4 whole Eggs, separated
- 0.5 tsp 0.5 tsp 0.5 tsp Sea Salt, + a pinch for the chocolate sauce
- 1 cup 1 cup 1 cup Coconut Milk
- 0.75 cup 0.75 cup 0.75 cup Hazelnut Flour
- .5 cup .5 cup .5 cup Arrowroot Flour
- 2 Tbsp 2 Tbsp 2 Tbsp Raw Honey, + 1/2 cup (For chocolate sauce)
- 1 cup 1 cup 1 cup Water, (For chocolate sauce)
- 0.333 cup 0.333 cup 0.333 cup Raw Cacao Powder, (For chocolate sauce)
- .5 tsp .5 tsp .5 tsp Pure Vanilla Extract, (or ½ vanilla bean) (For chocolate sauce)
- .5 cup .5 cup .5 cup Pure Maple Syrup, (For chocolate sauce)
- 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.
- 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.
The chocolate sauce is very sweet because it takes the place of pancake syrup. If you wish to use this sauce elsewhere, only use ¼ cup honey.