Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Energising Chestnut Chia Chocolate Pancakes & Maple Tahini Sauce

Chocolate Pancakes

When I ordered my latest supplies from Suma, it was around Pancake Day so I had pancakes very much in mind. I wasn’t quite sure what sort I would make, but I ordered a few things which might be suitable. With Easter fast approaching, I finally plumped for some chocolate pancakes for Easter, which I thought a fine idea.

I always like to have something special for Easter breakfast and what could be more appropriate than eggs and chocolate? Something to give an energy boost perhaps? Our Easter weekends are usually active ones. It’s an opportunity for a good walk on the moors or along the coast and it’s time to get some serious action down on the plot. So I added chia seeds to an already potent mix of sprouted spelt flour, eggs, cocoa and hemp milk.

Chocolate Pancakes

My supplies came from the brilliant whole food worker’s co-operative, Suma. I’d ordered coconut sugar in case I made chocolate sauce to accompany my pancakes, but in the end I decided to make chocolate pancakes instead and accompany them with a sweet nutty sauce made from maple syrup, tahini and lime juice. I may have a sweet tooth, but I don’t like to eat excessive amounts of sugar; I never add sugar to my pancakes. I don’t really see the point as you can add whatever you like to the finished pancakes – sweet or savoury.

Coconut sugar is unrefined and has a lower GI than sugar as we know it, so is considered to be healthier. I may not have used it in these pancakes, but I did in the free-from-nearly-everything chocolate coconut cannellini cake I made for Mother’s Day. In the spirit of free-from, I made these chocolate pancakes dairy free. Normally I’d use kefir, but I’d heard quite a bit about hemp milk and wanted to try it. Hemp milk is rich in omega 3 & 6 fatty acids and unlike soya, hemp grows well in the UK. The one I’d ordered is unsweetened but it had a surprising almost caramel scent and flavour. It tasted creamy and really very nice. One of the best milk substitutes I’ve come across.

Suma Order

As well as sprouted spelt flour, I also wanted to try out chestnut flour and ended up using a mixture of half and half. The batter for these chocolate pancakes is quite thick, so it makes the cooking process super easy. I dolloped heaped spoonfuls of batter into the pan without it dribbling or splashing all over the place.

The quantity I’ve used makes twelve substantial pancakes. We had three each for breakfast yesterday and I’ve frozen the other six for an Easter breakfast in a few days time. They can either be warmed up in the oven or put in a toaster. They were delicious and easily powered us through to lunchtime and beyond. The chestnut flour provided a hearty, warming quality on a chilly morning and the maple tahini sauce gave a zingy sweet and sour tang ā€“ a perfect contrast and complement to the slow burn carbs from the spelt and chestnut flour. A few berries would make a welcome addition if you happen to have any to hand.

Chestnut Chia Chocolate Pancakes
Serves 4
Delicious and nutrient dense, dairy-free chocolate pancakes using sprouted spelt flour, chestnut flour, chia seeds, cocoa, eggs and hemp milk. Served with a maple, tahini & lime sauce for sweetness and zing.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Pancakes
  1. 115g (4oz) wholemeal spelt (I used sprouted spelt)
  2. 115 (4oz) chestnut flour
  3. 2 tsp baking powder
  4. 1 heaped tbsp cocoa powder
  5. 1 tbsp chia seeds
  6. 2 large eggs
  7. 300ml (10 fl oz) hemp milk
  8. A little coconut oil for frying
Maple Tahini Sauce
  1. 1 tbsp dark tahini
  2. juice of Ā½ lime
  3. 50ml pure maple syrup
Instructions
  1. Place all of the dry ingredients into a large bowl and whisk together.
  2. Make a well in the centre and break in the eggs.
  3. Add some of the milk and whisk from the inside out, adding a little more milk as you go until everything is well mixed.
  4. Leave to stand for ten minutes or so while you make the sauce and get the kettle on.
  5. Heat a non stick frying pan to a moderate high heat and add a small knob of coconut oil.
  6. Place tablespoonfuls of batter into the pan (I got three in mine) and cook until air bubbles start to appear on the surface (about 3 mins). Turn over and cook for a further 2 mins. Pile on a plate and place into a warm oven.
  7. Repeat until all of the batter is used up.
Maple Tahini Sauce
  1. Stir the lime juice into the tahini until smooth.
  2. Whisk in the maple syrup.
Notes
  1. Serve with berries of choice if available.
Tin and Thyme http://tinandthyme.uk/
Suma Bloggers NetworkThese chestnut chia chocolate pancakes are my third recipe for the Suma Blogger’ Network.

 

 

Cook Once Eat TwiceAs pancakes freeze so well and are quick and easy to defrost, I’m sending these off to Cook Once Eat Twice with Corina at Searching for Spice.

Other dairy free pancakes you might like

Comments

  1. Leave a Reply

    Vicky
    24th March 2016

    These look so delicious and I love that you’ve added like to the tahini sauce. I’m sure they would be easy to convert to gluten free. I haven’t tried chestnut flour yet but I’ve heard so many good things about it. Thank you for sharing my recipe.

    • Leave a Reply

      Choclette
      24th March 2016

      Thanks Vicky. Gluten free? Easy peasy. Just use buckwheat flour instead, but I’m sure you know far more about this than I do. I’m quite taken by the chestnut flour, but it is phenomenally expensive.

      • Leave a Reply

        Vicky
        24th March 2016

        Yes, I was thinking buckwheat flour would be perfect especially combined with chestnut flour.

  2. Leave a Reply

    Natalie Tamara
    24th March 2016

    Everything about the flavours here sounds amazing! I’m going to be very tempted to whip up some chocolate pancakes this weekend.

  3. Leave a Reply

    Corina
    24th March 2016

    These sound so healthy and I love the sound of the tahini maple sauce. Thank you for joining in with #CookOnceEatTwice!

    • Leave a Reply

      Choclette
      24th March 2016

      Thanks Corina. The sauce is super delicious and I could have quite happily just spooned the whole lot up from the jug without bothering with the pancakes – though they were very good too šŸ˜‰

  4. Leave a Reply

    Chris @thinlyspread
    24th March 2016

    These sound so delicious Choclette and perfect for Easter breakfast – I must try hemp milk, I think it’s the only non dairy milk I haven’t tried and it sounds fab!

    • Leave a Reply

      Choclette
      24th March 2016

      Thanks Chris. It’s the nicest one I’ve come across, apart from coconut milk and it works well in hot drinks too.

  5. Leave a Reply

    Jenn
    24th March 2016

    These sound wonderful! I have never used chestnut flour before, but it sound so good! Thanks for linking up to my Lemon Poppyseed Pancakes!

    • Leave a Reply

      Choclette
      24th March 2016

      My pleasure Jenn. I’m a sucker for trying out different flours, but this is my first time using chestnut flour – it’s lovely stuff.

  6. Leave a Reply

    Gingey Bites
    24th March 2016

    I think these look great, really unusual! I’ve never seen tahini used in this way. And thanks for introducing me to Suma, will be looking into those guys.

    • Leave a Reply

      Choclette
      24th March 2016

      Thanks Alex. I’ve often combined tahini with honey, but this is the first time I’ve paired it with maple syrup.

  7. Leave a Reply

    Kate | The Veg Space
    24th March 2016

    These look so pretty Chocolette, and I love the sound of the Maple Tahini sauce – inspired! These would be a great breakfast treat for Easter Sunday morning – will give them a try!

    • Leave a Reply

      Choclette
      24th March 2016

      Thanks Kate, I get the odd flash of inspiration from time to time šŸ˜‰ Enjoy your Easter.

  8. Leave a Reply

    Laura@howtocookgoodfood
    24th March 2016

    What a lovely recipe, full of amazing natural ingredients. I love the idea of a tahini sauce and if i had all these ingredients to hand I would be making these over the weekend!

    • Leave a Reply

      Choclette
      25th March 2016

      Thanks Laura. The tahini sauce was so good I just wanted to eat it up with a spoon. You mean you don’t have all those ingredients to hand? šŸ˜‰

  9. Leave a Reply

    Dom
    25th March 2016

    oooh, they look so thick and gorgeous. I adore chestnuts so i’m intrigued by the flour you’ve used. A lovely idea for Easter breakfast too x

    • Leave a Reply

      Choclette
      25th March 2016

      Thin crepe like pancakes are delicious too, but if you’re going to have thick ones, make them really thick šŸ˜‰

  10. Leave a Reply

    Camilla
    25th March 2016

    These pancakes look delicious and sound positively virtuous:-)

    • Leave a Reply

      Choclette
      25th March 2016

      Haha, the idea is to have a virtuous breakfast so you don’t need to feel guilty about indulging in chocolate eggs šŸ˜‰

  11. Leave a Reply

    Johanna @ Green Gourmet Giraffe
    25th March 2016

    what an interesting list of ingredients – sounds like delicious pancakes – I bought chestnut flour once and managed to never find a use for it so I like the sound of this use.

    • Leave a Reply

      Choclette
      26th March 2016

      Oh no Johanna! I’ve been wanting to chestnut flour for ages, but it’s so expensive. I’ve heard it works really nicely in bread. That’s my next experiment.

  12. Leave a Reply

    Kavey
    27th March 2016

    Slightly incoherent with want, so many of my favourite flavours. Adore tahini, adore maple, and of course chocolate!!!

    • Leave a Reply

      Choclette
      27th March 2016

      Having just eaten far more than I should have done, I don’t think I could manage a pancake now if it came up and bit me. Tomorrow morning, however, is another story šŸ™‚

  13. Leave a Reply

    kate @veggie desserts
    29th March 2016

    Oooh, these sound amazing! So many great flavours and healthy ingredients. I haven’t tried chestnut flour, but I shall.

    • Leave a Reply

      Choclette
      30th March 2016

      Thanks Kate. Chestnut flour is a new one for me too, so I’m looking forward to trying it in something else now.

  14. Leave a Reply

    Kate - gluten free alchemist
    30th March 2016

    A perfect plate of pancakes! I love chestnut flour and have used it particularly in bread and cakes.
    The hemp milk sounds interesting……. May just have to try that if it is anywhere near cows milk!

    • Leave a Reply

      Choclette
      31st March 2016

      Thanks Kate. I’ve heard chestnut flour is good in bread, so looking forward to trying that. I wouldn’t say hemp milk was much like cow’s milk, but its white and doesn’t curdle in hot drinks. I quite like the flavour, but it is distinctive.

  15. Leave a Reply

    Becca @ Amuse Your Bouche
    31st March 2016

    I’m not sure I’ve ever even heard of chestnut flour! These look delicious though – as you say, perfect for this time of year šŸ™‚

    • Leave a Reply

      Choclette
      31st March 2016

      It’s a new flour for me, but I’ve heard lots of good things about it and I’m looking forward to experimenting some more.

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