This recipe is my most requested to date. I was tempted to call them Chocolate Birthday Pancakes because I actually created them for my birthday this month, but I didn’t want you to think that they are only for eating on birthdays! (then again, it’s always someone’s birthday, right?)
I based them on a half-forgotten blender pancake recipe that never made it to the blog. I’d like to say that this is because it wasn’t good enough, but (owning up here) it is in fact because I lost the recipe. Those closest to me know that being organised is not among my many virtues 😉 It’s probably still in a notebook somewhere in the house. Anyway, I digress…
After posting my deliciously chocolatey birthday breakfast – loads of people got in touch wanting the recipe! Not least, my favourite chocolate brand Doisy & Dam who promised to send some of their amazing chocolate if they could post the recipe on their website. Now, knowing that previous recipes such my Maple Nice Cream, have benefitted from D&D’s superfood chocolate touch, how could I say no?
And what do you know? The pancakes taste even better (yes, it was a good excuse to make them again!). Sure, they’re a bit indulgent – but there is still a fair amount of nourishing ingredients in there too! Nourishing oats, cacao powder and apple puree form the bulk of the pancake mixture and, as long as you are using a non-stick pan, you don’t need to use any oil for frying! Top them with a bit of fruit and you’re not doing so badly after all!
Serves 2-4 (depending on greed levels)
- 1 cup/105g oats, ground into a fine flour
- ¼ cup/42g gluten-free flour blend
- ¼ cup/22g cacao powder
- ¾ cup/200g apple (or pear) puree
- ½ cup/120ml chocolate almond milk (or substitute for any non-dairy milk)
- 2 tsp bicarbonate of soda
- 1 tsp vanilla
- a pinch of salt
- ¼ cup/60ml maple syrup
- 1 large bar of chocolate/80g, broken into small chunks (I used Doisy and Dam’s Maca, Vanilla & Cacao Nibs bar)
Chocolate Sauce (optional)
- ¼ cup/60ml almond milk (or any non-dairy milk)
- ½ large bar of chocolate/40g, broken into chunks (I used the same bar as above)
- 1 Tbsp almond butter (or any nut or seed butter)
- Put all the pancake ingredients, except the chocolate chunks in a blender and blend until smooth. Make sure to scrape down the sides and the bottom of the blender, as the mixture can get clogged up.
- Heat a small frying pan on a medium heat (I use an egg pan to get the perfect size pancake!).
- Add a ¼ cup/60ml of the mixture to the pan and sprinkle on a few chocolate chunks. Use a spoon or knife to push into the pancake and make sure they are covered over (otherwise they will stick to the pan when flipped and burn).
- Once the edges of the pancake are starting to set and small air bubbles are appearing on the surface of the pancake, you can flip it over. Cook for about 30 seconds (once the pancake can slide when you shake the pan it’s done) then place on a plate.
- Repeat, until you have used up all the mixture.
- For the sauce (if you can, get someone else to make it while you cook the pancakes!), heat the milk in a small mug for 60 seconds in the microwave (or on the hob until simmering).
- Then place the chocolate chunks in the milk and cover and leave.
- After 5 minutes, stir the milk and chocolate together until smooth, then add the almond butter.
- Stir together until combined. If it is too thick you can add a little more milk (cold is fine) and if it is too thin, a little more almond butter.
- Serve the pancakes in stacks, smothered with the chocolate sauce and (if it takes your fancy) extra chocolate chunks, fruit (hot apple or pear chunks in cinnamon is a favourite) and nuts.