These pancakes are a firm family favourite for weekend breakfasts. The batter can be made up to two days in advance and stored in the refrigerator until needed. Just give it a quick whisk and it’s ready to go. The chocolate sauce can be stored in the refrigerator for up to 5 days.
Makes 6 large pancakes
Preparation: 10 minutes
Cooking time: 30 minutes
Recipe updated November 9, 2011
Ingredients
Batter:
125g / 4½oz / 1 cup plain (all purpose) flour
95g / 3½oz / ¾ cup wholemeal (wholewheat) flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp vanilla extract
500ml / 17fl oz / 2 cups fortified soya milk
1 tbsp rapeseed (canola) oil
olive oil for frying
Suggested filling:
Cherry & berry fruit spread
Chocolate Sauce:
4 tbsp fruit sweetener (I use Sweet Freedom) or agave syrup
2 tbsp sieved cocoa powder
125ml / 4½fl oz / ½ cup water
1½ tsp corn flour or arrowroot
1 tsp vanilla essence
20g / ¾oz / ¼ cup ground almonds
6-8 walnut halves, ground
1 tbsp ground linseed (flaxseed) (for an omega-3 boost)
Method
- Batter – Sieve the dry ingredients into a mixing bowl. Add the wet ingredients gradually, whisking until incorporated. Cover batter and set aside until needed.
- Prepare the chocolate sauce – Place the sweetener, cocoa powder, water, cornflour/ arrowroot, vanilla and ground almonds in a small saucepan and thoroughly mix, using a fork or hand whisk. Cook over a gentle heat until it starts to thicken, stirring regularly. Remove from the heat and allow to cool slightly before stirring in the ground walnuts and linseed (heat destroys the omega-3 in walnuts and seeds).
- Cook the pancakes (use two non stick frying pans (skillet) if possible to save time): Brush the bottom of the pan with a small drop of oil and heat on a medium-high heat. Drizzle some batter into the pan and swirl to thin out. Cook until bubbles appear on the surface of the pancake and the edges have become sturdy. Flip over using a thin spatula and cook for a further couple of minutes. Place the cooked pancakes in a warm oven while you cook the rest.
- Fill the pancakes with fruit spread, drizzle with chocolate sauce and serve. Delicious!
My 3 yo loves to help make and eat pancakes – they are a frequesnt breakfast request. Thank you for introducing me to this healthier version, which looks delicious. I’ll be sure to give it a go.
L adores breakfast pancakes too! I’ve got another gorgeous recipe which I’ll post as soon as I manage to take a photo. Each time I make the pancakes, L scoffs them before I have a chance to photograph them! We now refer to him as ‘the pancake monster’ lol!