Thursday, 29 May 2014

Chocolate Spelt Pancakes

A Sunday breakfast is an indulgent breakfast

During the week our breakfasts are pretty basic. Toast with a variety of spreads, a selection of cereals, porridge, smoothie and sometimes if we have time, scrambled eggs. I have always believed that breakfasts on the weekends need to be a little different. They need to be longer affairs, a time for a sit back and a chat with something more on offer for the taste buds. 

Below is my favourite Sunday recipe of the moment. It's a little cheeky chocolate number that when served with strawberries and creme fraiche makes me happy for the rest of the day.

Chocolate Spelt Pancakes

What you need:
1 1/2 cups spelt flour
1 1/2 tsp baking powder
1 tbsp cocoa powder
2 tbsp coconut oil melted 
1/2 tbsp honey
3 medium free range eggs
1 ripe banana, mashed
1/2 cup milk
optional - 1/4 cup of chocolate chips

What to do:
Melt the coconut oil with the honey over a low heat in a small saucepan.
Combine all of the dry ingredients.
Separate the eggs and whisk the whites into soft peaks.
Once the coconut oil has melted and cooled a little add this to a bowl with the mashed banana, egg yolks and milk.
Fold the wet ingredients into the dry 1/3 at a time.
If you're a fan of melted chocolate bits in your pancakes fold in the chocolate chips now.
Fold in the whisked egg whites 1/3 at a time.
Heat 1tsp of coconut oil in a frying pan over a low-medium heat and add tablespoon size dollops of the pancake batter when it has come up to temperature. As soon as you see bubbles forming on the surface of the pancake  - FLIP!
This makes about 16 mini pancakes, enough for our little family of three.

The baking powder and whisking of the egg whites make these lovely and fluffy.  I love adding chocolate chips to the batter, the melting pops of chocolate when you bite in are delicious. Often I will cook half of the batter without, and half with. Best served with strawberries and creme fraiche or yoghurt. 

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