Coconut, pear and chocolate pancakes with chocolate tahini sauce

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.

Pear, coconut and chocolate pancakes with chocolate tahini sauce

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: