20g ground almonds or ground brown linseed or other flour but not coconut flour.
1tsp sugar (I used coconut sugar), you could use sweetener or you could leave if out
50g chocolate, chopped up. Your choice of %
2 large eggs
Coconut oil or other oil
Instructions
Preheat oven to 190c
Put 2 tbsp coconut oil on a baking sheet (with raised sides, grease it all). I use a heavy based baking tray which I line with a silicone baking sheet.
Place in oven for 5 minutes. (this is v v important as you need the oil to be piping hot for the batter)
Combine all ingredients to a thick batter.
Carefully remove the baking sheet from the oven. Pour batter on it carefully.
Place in oven for 6 mins until firm and cooked
Remove (it might have puffed up, depending on what milk you used - plant based ones tend to cause this and lactose free. Don't worry, it will reduce as soon as it is out of the oven).
Add 3 rows of chopped up chocolate spaced out, length ways
Roll up like a Swiss roll and Place back in oven for 10 minutes until the top is golden
Remove
Slice and enjoy
*note. Best to use a non stick baking tray with raised sides. I use a silicone one which makes rolling it v easy. The liquid will be loose but it it cooks v quickly.
Recipe by at https://thelowcarbkitchen.co.uk/chocolate-pancake-swirls/