Cacao Pancakes

Our family loves these and made with wholesome ingredients, I don’t feel guilty about them having become a weekend tradition.

Served with berries, my Raw Coconut Yoghurt or Sweet Cashew Cream and a drizzle of maple syrup or raw honey, they are delicious!

They are really easy to make as you can just bung it all in the mixing bowl and sifting is optional!

  • 2 cups wholemeal spelt
  • 2 cups SR organic flour
  • 2 & 1/2 bicarb
  • 1/4 cacao
  • 1/4 rapadura
  • 1 & 1/2 mixed spice
  • 2 Tsp LSA (linseed, sunflower and almond meal) mix or chia seeds
  • 4 egg equivalents using “Orgran Egg Replacer” (follow directions on the packet!)
  • 2 large bananas, very ripe is best
  • 700ml rice milk (Rice milk is the milk I prefer for this recipe. I find it works best for a lighter batter that rises well in the pan.)

However, for best results….. 😉

  1. Place all the flours, bicarb, cacao, rapadura, mixed spices and chia seeds or LSA mix into your mixing bowl.
  2. Then gently whisk until all the dry ingredients are evenly combined.
  3. Prepare the egg replacer as per box instructions and add to the dry ingredients
  4.  Peel and mash your bananas and add to the mix.
  5. Pour in 500 ml of rice milk and begin to whisk on the lowest setting, slowly increasing the speed for about 30 seconds.
  6. Scrape down the sides of the bowl and again gently whisk the batter whilst adding the remaining 200 mls of rice milk.
  7. Using a non-stick frying pan with a little coconut oil, pour 12-13 cm diameter pancakes.
  8. On a medium to low heat, mine cook for about 3 minutes on the first side, turning when the bubbles form on top and the edges are sealed.
  9. Flip carefully and cook on the second side for about 1 minute.

photo (11)

Yummiest served with fresh berries, Raw Coconut Yoghurt or Sweet Cashew Cream and a drizzle of maple syrup 😀

Makes about 20 12-13cm diameter pancakes. If you halve the size (6-7cm)they are a fantastic lunchbox snack too and you’ll get 40!!


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