I made these delicious chocolate pancakes with the delicious Pacari (details below) hot chocolate and cinnamon blend which was kindly gifted to me earlier this year by them to experiment with in recipes. Its delicious and in my opinion is a very good quality cacao for baking and hot chocolate.
I topped off these pancakes with chopped pears, seeds and nuts but you could use a variety of toppings of your choice.
They are dairy and egg free and yet still delicious! I love making a batter or cake type recipe without eggs as it means I can lick all the spoons and thats the best bit. Right? Yum yum!
The recipe is super easy and great for a lazy Sunday brunch or breakfast with the kids! They loved it of course and enjoyed it with a drizzle of date syrup. It would also make a delicious Christmas breakfast!
1 1/2 cups of spelt flour
3tbsp of cacao powder (I used Pacari’s Cinnamon blend)
2tsp of baking powder
1/2tsp of salt
1 cup of almond milk
1tbsp of melted coconut oil
3 tbsp of agave or maple syrup
1tsp of vanilla
A small handful of chocolate chips (optional)
Fruit, nuts and seeds for the topping
Drizzle – agave, maple syrup etc.
Whisk all the ingredients together adding in more flour or milk to create a thick batter. Melt a tiny amount of coconut oil on a pancake pan and spoon on a tbsp or two to make the desired size of pancake. Sprinkle on a few chocolate chips if using.
Flip once tiny bubbles appear and cook for another minute or so on the other side. Drizzle with maple syrup or date syrup and top with chopped fruit, nuts and seeds of choice. Enjoy!
Check out Pacari’s top quality chocolate products at the link below. They are also fairly traded which is important to me. 🙂
Pacari website – https://home.pacarichocolates.uk/