Lately I have been fancying pancakes. When I was little we made pancakes pretty much every weekend- Scotch drop scones are actually what we made. My mum was often the one who made them with us, and as that’s the pancake recipe she prefers, my brother and I grew up feeling these were proper pancakes. They’re small, fluffy, and much more “stackable” than crepes. These remind me a lot of those pancake-driven mornings.
This was the first time ever that I’ve ever used the flour in a recipe, and I actually quite like it (I’ve used the Seven Hills one here). There’s a subtle coconut-y taste and texture. Not as fluffy as regular pancakes, but really delicious. If you want mega-fluffy pancakes then I’d say use self-raising flour and omit 2-3tbsp of the milk (coconut flour has a higher fibre content, which mean you need more milk to form a batter).
This is a really satisfying breakfast, and the apple adds the height that guarantees a decent stack. The cashew butter is amazing when it melts into them. My top tip is this: stack them, adding cashew butter, then microwave for up to 1 minute. If you’re anything like me, then you’re quite slow at making pancakes and the first has gone stone-cold by the time the last is ready, so the microwave is your best friend. I also highly recommend adding a dollop of thick Greek yoghurt, or even a scoop of ice-cream if you’re pushing the boat out. Continue reading
If you’ve followed me since before I moved over to WordPress, then you may remember my review of three awesome chocolate bars I picked up at a farm shop down south (read it right here if you haven’t already: https://ecstaticallyem.wordpress.com/2016/08/09/discover-chocolate-review/ ) . Well, following that review, Discover offered me a bag of their Mini Gianduiotto (jan-dwee-ott-o) to review for you all. What are Gianduiotto? Well, you wouldn’t be the first not to know (I didn’t), but you can find out below…
Gianduiotto are a speciality chocolate from Turin (in the Piedmont region of Italy). They have a shape similar to a little upturned boat, and are usually made from a mixture of sugar, cocoa, and hazelnut paste. I can see Italians wanting to roast me in a pizza oven for this, but think solid Nutella. Solid Nutella blessed by the movie star of your choice, dusted with glitter from the realms of unicorns, and then dipped in chocolate melted in the holy grail (ooh-er). Nutella has dreams about being these chocolates. They have a super smooth texture, melt in the mouth, and it’s hard to find the genuine product in the UK. Until Discover stepped in.
Discover’s Gianduiotto have one difference from the original: no sugar. Yep, they are sugar free. Which makes them a great healthy alternative. They still have the super smooth texture, the upturned boat shape- and they are still dangerously easy to eat- but they have the advantage of being better for you. The high quality hazelnuts used provide good fats, protein, dietary fibre, and antioxidants (according to Discover’s website). Continue reading