A delicious recipe for chocolate, coconut flour and pear pancakes. Made with real fruit, coconut flour, coconut sugar and cacao powder to make them a healthier alternative to traditional pancakes. Suitable for vegans.
Serving pancakes for breakfast is always a winner.
All three of my children devour these pear pancakes. I first made these when we were weaning baby S and he loved them. In fact, they're great for babies as they're just the right size for little fingers to grasp them.
And the fact that they contain chocolate makes them forever appealing to older children.
These pear, chocolate and coconut pancakes are low in added sugar, making them a healthy choice for breakfast or snack time.
Chocolate, coconut and pear pancakes are a great way to start the day
They are perfect for:
- after-school snacks.
These pancakes are naturally sweet despite being free of refined sugar, really filling and keep well.
If you have leftovers simply allow them to cool then store in the fridge for up to three days.
You can even freeze them - just stick a bit of greaseproof paper between each one to avoid them sticking. Alternatively, freeze them flat on a board or tray for an hour before transferring to your freezer box or bag.
What is coconut flour?
Coconut flour is a naturally gluten free flour that is produced from dried, ground coconut flesh.
It works best when substituted for 10-30% of the total quantity of flour. I mix it with wholemeal wheat flour or spelt flour here to make these coconut flour pancakes.
However, 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.
Pin these pear pancakes for later
How to make chocolate, coconut and pear pancakes
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Please do not reproduce this recipe without permission.
Chocolate, coconut and pear pancakes
For the pancakes
- 1 tablespoon flax seeds linseeds
- 2 tablespoons cold water
- 2 ripe pears peeled, then mashed or puréed
- 130 g wholemeal or spelt flour
- 30 g coconut flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 tablespoon cacao powder or cocoa powder
- 2 tablespoons coconut sugar or soft light brown sugar
- 270 ml dairy free milk I use almond milk
- 1 teaspoon apple cider vinegar
- coconut oil for cooking
- First prepare your flax egg. Mix 1 tablespoon ground flax seeds with 2 tablespoons cold water. Set aside to thicken slightly.
- Next prepare the pears. Peel and chop then mash well with a fork*.
- Put 130g wholemeal or spelt flour, 30g coconut flour, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda, 1 tablespoon cacao powder and 2 tablespoons coconut sugar and whisk well to combine.
- Pour 270ml dairy free milk into a separate bowl or jug. Add 1 teaspoon apple cider vinegar, then pour in your flax egg and mix well with a fork.
- Finally add the mashed pear and stir in.
- Heat a little coconut oil in a non-stick pan over a medium-low heat. Add a spoonful of batter into the pan. 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 - they're quite delicate and the first side needs to be cooked well before turning.
- Repeat depending on how many you can fit in your pan without them touching - I do two at a time.
- 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 your favourite pancake toppings.
- If your pears aren't ripe you can cook them for a few minutes in the microwave or in a saucepan with a few drops of water to soften them, then mash or purée.
- Nutritional information is approximate and is intended as a guide only.