Chocolate Hazelnut Pancakes (Gluten Free)

These are my favourite pancakes! I'm not sure how this local, organic, gluten free pancake mix from Cuisine l'Angelique ended up in my kitchen cupboard but I'm glad it did. I'm sure you can make your own blend or find something similar in a store (l'Angelique is made with a blend of brown rice, quinoa, buckwheat and amaranth flours; tapioca starch, ground flax seeds, baking powder no alum, sea salt).

The following recipe was included in the box and intended for a serving of two waffles. I make a few little pancakes instead or double/triple the recipe to serve a toddler and two adults.

• 5 tablespoons of Cuisine l'Angelique pancake and waffle mix
• 3 tsp of cocoa (I use carob powder)
• 1 tablespoon of ground hazelnuts (I keep these in the fridge and grind them in a coffee grider)

Mix all of the ingredients together. Then add the following:

• 2 tsp of maple syrup
• 3 tablespoons of almond milk
• 1 large organic egg
• 1 tsp. of olive oil
• 1 tsp of vanilla extract

Using a whisk, mix all ingredients together. Let stand for 15 minutes. Heat your cast iron skillet on low-medium heat and throw in some coconut oil.  Spoon in pancake mix and cook for a few minutes on each side.