Cacao & Coconut Vegan Spelt Pancakes
Preparation time: 30 minutes // Serves 4 (although I’ve been known to double the recipe for four hungry bellies)
|| note: I used a certified free-range egg in this recipe – omit or replace with your favourite egg replacer for a vegan version. Look for spelt flour in your supermarket along with the other flours and you should easily find cacao and coconut products in the health aisle of your supermarket or at any good health foods or wholefoods store. This recipe is also great topped with banana or berries and if you enjoy dairy, a little vanilla or plain natural set yoghurt is also nice. ||
- 1 cup organic spelt flour
- ¼ cup organic wholemeal self-raising flour
- 1½ tsp baking powder
- 1 tbs cacao powder
- ¼ cup organic cold pressed coconut oil (butter)
- 1 tbs coconut syrup (or maple syrup)
- ½ tsp vanilla bean paste
- 1 certified free-range egg (omit or replace with egg replacer for a vegan version)
- 1¼ cup non-dairy milk (I used rice)
to serve
- 3-4 organic kiwi fruit, diced
- cacao nibs
- chia seeds
- shredded coconut
- coconut syrup or maple syrup
Sift the flours, baking powder and cacao powder into a large bowl.
Soften the coconut oil until translucent and runny (either by warming in a small saucepan over a low heat or carefully microwaving in a small glass or ceramic bowl on low for 10 seconds).
In a small bowl combine the softened coconut oil with the coconut (or maple) syrup and vanilla bean paste.
Make a well in the center of the flour mixture. Gradually add the cooled coconut oil mixture, followed by the milk and the egg. Whisking to form a smooth batter.
Add more milk if you prefer a runnier batter.
In a good heavy-based pan heat a small amount of neutral oil, like sunflower, over a medium heat.
Add spoonfuls of the batter to the pan. Watch for bubbles to appear on the top surface of the pancakes before flipping them over to cook on the other side. Keep cooked pancakes warm in a low oven while you prepare the remained.
Serve the pancakes layered and topped with the kiwi, a sprinkle of chia seeds, cacao nibs, shredded coconut and a drizzle of syrup.
