This delicious recipe for coconut, pear and chocolate pancakes uses real fruit, coconut flour, coconut sugar and raw cacao powder to make them a healthier alternative to traditional pancakes.
All three of my children absolutely devoured these – although Miss R wasn’t keen on the bits of pear so I will have to blend this more thoroughly next time I make them. They are perfect for breakfast, dessert or as an after-school snack. They’re naturally sweet, yet free of refined sugar, really filling and keep well. You can even freeze them – just stick a bit of greaseproof paper between each one to avoid them sticking.
Coconut flour works best when substituted for 10-30% of the total quantity of flour. I have mixed it with wholemeal wheat flour here but you could easily make this a gluten free recipe by using your favourite gluten free flour instead. If you do try this I’d love to hear about it in the comments.
I was asked to create a recipe using some of these alternative ingredients by Indigo Herbs. Further details of the ingredients that I was sent are at the end of this post.
Ingredients – makes 10
2 ripe pears, peeled, then mashed or puréed
130g wholemeal flour or gluten free alternative
30g coconut flour
1 tsp baking powder
1 tbsp raw cacao powder
2 tbsp coconut sugar
270ml almond or dairy milk
1 egg, beaten
Coconut oil, for cooking
For the sauce – makes one serving
2 tbsp tahini
1 tbsp honey
1/2 tsp raw cacao powder
1 tbsp water
To make the sauce simply place all the ingredients in a bowl and beat well with a fork. Add a little more water if it seems too thick.
To make the pancakes first prepare the pears. If they’re really ripe you can mash or purée them straight off. If they’re a bit hard then chop them and cook them briefly in the microwave or in a saucepan with a few drops of water to soften them, then mash or purée.
Add the dry ingredients to a large mixing bowl and whisk well to combine.
In a separate bowl combine the egg and milk. Whisk into the dry ingredients. Mix in the pear.
Heat a little coconut oil in a non-stick pan over a medium-low heat. Add a spoonful of batter into the pan. I have a set of American cup measures and I use the 1/4 cup measure to get the right amount of batter. Repeat depending on how many you can fit in your pan without them touching – I do two at a time. I’ve found that it works much better to keep the heat on the low side and let the pancakes cook slowly rather than try to rush it – burnt pancakes are disappointing for everyone!
Cook for a couple of minutes on each side until cooked through. Add a little more oil to cook the next batch. Keep warm and serve with the chocolate tahini sauce as above or simply with butter or honey as preferred.
I was sent some products by Indigo Herbs in order to create this recipe. I received no other payment for this post.
These are the ingredients that I received: