Delicious and nutrient dense, these dairy-free chocolate pancakes are made with sprouted spelt flour, chestnut flour, chia seeds, cocoa, eggs and hemp milk. Served with a maple, tahini & lime sauce for sweetness and zing.
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.
Serve with berries of choice if available.It's really very easy to make your own hemp milk if you fancy having a go.Please note: calories and other nutritional information are per serving. They're approximate and will depend on portion size and exact ingredients used.