This recipe was going to be a sweet potato and fig pancake stack. Clearly, it is not a sweet potato and fig pancake stack. However, I’m fairly confident that a lot of you love chocolate, and what with the root veg overload going on due to it being autumn (sweet potato, butternut squash, or pumpkin anyone?) I felt as if you may be fancying a bit of a change. Don’t worry though, sweet potato pancakes will be making an appearance in the next few weeks.
This recipe is super simple (as per), and require minimal effort. It takes about 10 minutes start to finish, and you’ll end up with bittersweet chocolate pancakes, with little pockets of juicy berries throughout. You also have the added bonus of knowing that they contain nothing bad for you- instead, you get some fibre from the flour, protein from the Greek yoghurt and egg, some fruit, and a hit of antioxidants from the cacao. If you’re vegan, then omit the honey and Greek yoghurt, using agave and soy or coconut yoghurt -or similar- instead, and a flax egg should work just fine (fingers crossed. Let me know if you try it).
Before we get cracking, my top tips to make sure this recipe goes smoothly are:
- Pick smaller mixed berries, or ones that can easily be mashed into smaller chunks. Go for red and blackcurrants, blueberries, or crushed raspberries. Frozen berries are something that is easier to have in that fresh right now, but just don’t go with whopping great strawberries. They release too much water as the pancakes heat up. Alternatively, you can use fresh berries- I just felt that frozen was a more accessible option.
- Don’t be tempted to overload your pan. About two pancakes will fit in at any one time. Make it too thick, and the middle will remain uncooked.
Finally, if you’re looking for more pancake recipes, then check out my chocolate, PB & banana pancakes right here– from way back when I was on BlogSpot, so enjoy the trip down memory lane.
Ingredients (Makes 3-4 pancakes, 1 serving)
- 50g wholemeal self-raising flour
- 2tbsp cacao, or unsweetened cocoa powder- I used Seven Hills Cacao this time around.
- 50ml almond milk, unsweetened
- 1 large egg
- 1/2tsp baking powder
- 1-2 drops vanilla
- Scant 1/2 cup frozen berries
- Cooking spray
- 2 tsp honey, optional
- Greek yoghurt, optional
- First thing: measure out the berries and place to one side to thaw slightly.
- In a jug whisk together the flour, baking powder, and cacao- to remove any lumps.
- Add in the egg, vanilla, almond milk, and 1tsp honey…
- Throw the berries into the batter, crushing any larger ones into smaller chunks.
- Bring a pan, with a few sprays of oil, up to a medium heat, and dollop the mixture in to form a pancake. When bubbles begin appearing on the uncooked side, then its time to flip it. Repeat until all of the mixture has been used up.
- Transfer to a plate, and top with Greek yoghurt, more berries, and a little honey. Dig in…