Chocolate Pancake Rolls
No time long post πŸ˜ƒ.. how’s it going?  How’s life?  Met your 2016 goals yet?  If not, why not?  2017 is just around the corner, there’s still time!! πŸ˜„
If you’re wondering why the lack of posts lately my answer is simple, and something I should’ve foreseen.  I got a new contract about 2 months ago (if you don’t know, I’m an app developer) which means I suddenly have a lot less time to experiment with new recipes that I can then share with you wonderful people.  Like I said, I should’ve seen it coming but hey, you live and learn.
However.   Yesterday I was craving some dessert, I’d already had a bowl of blackberries and 40g of 90% dark chocolate (soo good), but my body wanted something more.  My usual go to in this situation is to whip up some form of pancake.  I get to satiate my craving, it’s almost always low carb, filled with good fats from the eggs, a sizeable hit of protein, and its pretty filling.
Yesterday however that sounded kind of dull to me, so I sat and I thunk (it’s a word 😝) and a moment of inspiration hit me..chocolate pancake rolls!!  I could visualise them in my head, I knew how I wanted them to taste, and to my delight (and now to yours) they came out amaaazing!!
I’ve never really cooked with almond flour before (and if you’re nut allergic you can definitely substitute for coconut flour) but I thought I’d give it a go.  It definitely makes things a little less “fluffy” than coconut flour but that’s perfect for this particular recipe.  The main draw for me however was 1) they look pretty naughty, I’m all about making bad looking things good for you 2) you can eat them with your hands.. who doesn’t like finger food!  and 3) they taste ridiculously good. 
Seriously.  So good.  You’ll have to try them to believe me.  In fact, go try them now, and then let me know what you think ☺️  enjoy! 
Chocolate Pancake Roll
Prep Time 2 minutes
Cook Time 10 minutes
4 pancake rolls
  • 2 large eggs
  • 40 g Coconut milk (about 1 big tbsp)
  • 17 g Almond flour (about 1 tbsp)
  • 6 g Erythritol (about 2 tsp)
  • 20 g 90% Dark chocolate
  1. Combine all the ingredients except the chocolate into a blender and blend until well combined.
  2. Pre heat a pan on medium heat & grease with your choice of oil/butter.
  3. Chop or break the chocolate into small strips.
  4. Pour a quarter of the mixture (or more if you want thicker rolls) into the pan and let cook until the edges start to get small air bubble holes.
  5. Flip the pancake.
  6. Lay a quarter of the chocolate pieces over the top of the pancake and wait a few seconds until they start to melt.
  7. Without spilling any chocolate (this is pretty tricky), take the pancake out of the pan and onto a plate.
  8. Tightly roll the pancake, then hold it together for a few seconds at the end for it to "stick".
  9. Repeat you have mixture left and then enjoy!!