Chocolate Orange Pancakes with Yogurt & Raspberries
March 2022
These pancakes were our son Flavio’s idea. He works as a chef and heads off to the kitchen in the early hours of the morning. He asked me to create a chocolate pancake that he could grab from the fridge and take in a bag to work.
These pancakes have the advantage of being nut-free (if you can eat coconut), gluten-free and lactose-free depending on your choice of chocolate. You can decide if you want to use an artificial sugar like erythritol to reduce the carbs or keep it natural with honey. They keep well too, so do make a batch and store them in the fridge for up to 3 days or the freezer for up to 3 months.
Ingredients - Serves 4
2 teaspoons coconut oil, ghee or butter
2 teaspoons vanilla extract (optional)
300g (10½oz) Greek yogurt or whipped cream (optional)
300g (10½oz) raspberries
For the pancakes
3 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
3 tablespoons coconut flour
2 tablespoons cocoa powder
2 teaspoons honey or 30g (1oz) erythritol
30g (1oz) dark chocolate, 85% cocoa solids, roughly chopped
1 teaspoon finely grated orange zest (optional)
3 tablespoons water
Whisk all the pancake ingredients together in a mixing bowl until thoroughly combined. The mixture should be a thick, dropping consistency; if it isn’t, then add 1 tablespoon of water and stir through.
Heat a large non-stick frying pan over a low–medium heat and add 1 teaspoon of the coconut oil. When melted, swirl the oil around the pan to coat it. Drop 2 heaped tablespoons of the batter into the pan to make each pancake. Make sure they don’t touch as they spread out; do this in batches if necessary. Use a fish slice or spatula to gently turn the pancakes when they are set and firm around the edges. Don’t worry if they darken underneath, they still taste delicious. They take 3–4 minutes on the first side and only 1–2 minutes on the second.
Remove the pancakes from the pan when cooked and serve straight away or keep warm while you make the others. Stir the vanilla into the yogurt, if using, and serve with the berries.
