Pancakes are a favourite of mine so I decided to give them a bit of a makeover and try them with a hint of chocolate. I made these using a mix of spelt flour and almond flour. Spelt is an ancient grain related to wheat, but is higher in nutrients and also often easier to digest. Almond flour adds some healthy fats and a delicious flavour.
Serve with sliced banana, boysenberries plus some natural yoghurt for a hearty breakfast or lunch.
Makes 8 pancakes
2/3 cup wholemeal spelt flour (or other flour of your choice)
2 tablespoons cocoa
1 teaspoon baking powder
1/3 cup ground almonds
3 teaspoons stevia (or sweetener of your choice)
1 large egg
1/4 cup milk (you may need a little more to make to a batter consistency)
1/2 tablespoon macadamia nut oil + extra for cooking
Method
Sift the flour, cocoa and baking powder together in a bowl. Add the ground almonds and stevia/sweetner and mix well. In another bowl, beat the egg,oil, and milk together. Stir through dry ingredients.
Heat a nonstick frying pan over a medium heat. Add a small amount of oil to grease the pan and cook tablespoons of batter in batches, for about 2 minutes or until bubbles appear on the surface of each pikelet. Turn pancakes over to lightly brown the other side.
Remove from heat to paper towels and wrap loosely to keep warm.
Serve with boysenberries, banana and Greek yoghurt. You could also add a drizzle of maple syrup if desired.
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