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 uber healthy yet delicious 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.
Whole Food Supplies
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. It’s true that I have a sweet tooth, but I don’t like to eat excessive amounts of sugar; I rarely 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. In fact I was so impressed it wasn’t long before I started to make my own hemp milk.
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.
Nutrient Dense Chocolate Pancakes
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 – 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.
Thanks for visiting Tin and Thyme. If you make these energising chestnut chia chocolate pancakes, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Chestnut Chia Chocolate Pancakes. PIN IT.
Other dairy free pancakes you might like
- Buckwheat pancakes via Gluten Free SCD and Veggie
- Butternut squash and carrot pancakes via Rough Measures
- Courgette & chickpea pancakes via Tin and Thyme
- Lemon poppyseed pancakes via Veggie Inspired
- Pecan & maple banana pancakes via The Veg Space
- Spicy buckwheat pancakes via Give Me Some Spice
- Vegan chickpea flour pancake via Planet Veggie
Energising Chestnut Chia Chocolate Pancakes – The Recipe
Chestnut Chia Chocolate Pancakes
- 115 g (4oz) wholemeal spelt (I used sprouted spelt)
- 115 (4oz) chestnut flour
- 2 tsp baking powder
- 1 heaped tbsp cocoa powder
- 1 tbsp chia seeds
- 2 large eggs
- 300 ml (10 fl oz) hemp milk
- A little coconut oil for frying
Maple Tahini Sauce
- 1 tbsp dark tahini
- juice of ½ lime
- 50 ml pure maple syrup
- Place all of the dry ingredients into a large bowl and whisk together.
- Make a well in the centre and break in the eggs.
- Add some of the milk and whisk from the inside out, adding a little more milk as you go until everything is well mixed.
- Leave to stand for ten minutes or so while you make the sauce and get the kettle on.
- Heat a non stick frying pan to a moderate high heat and add a small knob of coconut oil.
- 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.
- Repeat until all of the batter is used up.
Maple Tahini Sauce
- Stir the lime juice into the tahini until smooth.
- Whisk in the maple syrup.
These dairy-free chestnut chia chocolate pancakes are my third recipe for the Suma Blogger’ Network.
As 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.