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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 – 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 ½ 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 https://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

34 Comments

  1. Vicky

    24th March 2016 at 12:23 pm

    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.

    Reply
    • Choclette

      24th March 2016 at 3:14 pm

      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.

      Reply
      • Vicky

        24th March 2016 at 3:31 pm

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

        Reply
        • Choclette

          24th March 2016 at 4:36 pm

          I love buckwheat flour and use it quite a lot.

          Reply
  2. Natalie Tamara

    24th March 2016 at 12:49 pm

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

    Reply
    • Choclette

      24th March 2016 at 3:14 pm

      Oh go for it Natalie, it is Easter after all 😉

      Reply
  3. Corina

    24th March 2016 at 12:52 pm

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

    Reply
    • Choclette

      24th March 2016 at 3:15 pm

      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 😉

      Reply
  4. Chris @thinlyspread

    24th March 2016 at 12:57 pm

    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!

    Reply
    • Choclette

      24th March 2016 at 3:17 pm

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

      Reply
  5. Jenn

    24th March 2016 at 1:42 pm

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

    Reply
    • Choclette

      24th March 2016 at 3:19 pm

      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.

      Reply
  6. Gingey Bites

    24th March 2016 at 3:51 pm

    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.

    Reply
    • Choclette

      24th March 2016 at 5:54 pm

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

      Reply
  7. Kate | The Veg Space

    24th March 2016 at 4:21 pm

    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!

    Reply
    • Choclette

      24th March 2016 at 5:55 pm

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

      Reply
  8. Laura@howtocookgoodfood

    24th March 2016 at 10:11 pm

    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!

    Reply
    • Choclette

      25th March 2016 at 7:29 pm

      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? 😉

      Reply
  9. Dom

    25th March 2016 at 7:38 am

    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

    Reply
    • Choclette

      25th March 2016 at 7:31 pm

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

      Reply
  10. Camilla

    25th March 2016 at 11:56 am

    These pancakes look delicious and sound positively virtuous:-)

    Reply
    • Choclette

      25th March 2016 at 7:32 pm

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

      Reply
  11. Johanna @ Green Gourmet Giraffe

    25th March 2016 at 11:04 pm

    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.

    Reply
    • Choclette

      26th March 2016 at 8:55 pm

      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.

      Reply
  12. Kavey

    27th March 2016 at 4:10 pm

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

    Reply
    • Choclette

      27th March 2016 at 8:13 pm

      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 🙂

      Reply
  13. kate @veggie desserts

    29th March 2016 at 5:05 pm

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

    Reply
    • Choclette

      30th March 2016 at 8:35 am

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

      Reply
  14. Kate - gluten free alchemist

    30th March 2016 at 3:43 pm

    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!

    Reply
    • Choclette

      31st March 2016 at 11:25 am

      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.

      Reply
  15. Becca @ Amuse Your Bouche

    31st March 2016 at 11:12 am

    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 🙂

    Reply
    • Choclette

      31st March 2016 at 11:33 am

      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.

      Reply
  16. Isabel

    6th January 2017 at 9:00 am

    I love pancakes! Will definitely give it a go

    Reply
    • Choclette

      7th January 2017 at 5:34 pm

      Let me know how you get on Isabel.

      Reply

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