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05 Feb, 2018

Pear, chocolate and almond butter pancakes

These dairy free pancakes topped with fresh pear, home-made chocolate sauce and almond butter are ridiculously moorish. The perfect recipe for pancake day, or any other day. Filled with goodness but packing a nutritional punch too.

Recipes

Ingredients

Make two large pancakes

Batter
1 egg
2 tbsps gluten free flour
150ml oat milk
1 tsp coconut oil for frying

Chocolate sauce
1 tbsp coconut oil
2 heaped tbsps. Cacao powder
2 tbsps maple syrup

Toppings
1 pear, peeled, cored and sliced
1 tbsp almond butter
1 tbsp macadamia nuts, chopped
1 tbsp flaxseed

Method

These dairy free pancakes topped with fresh pear, home-made chocolate sauce and almond butter are ridiculously moorish. The perfect recipe for pancake day, or any other day. Filled with goodness but packing a nutritional punch too.

To make:

The batter:

Crack the egg into a bowl and whisk to combine the yolk and white. Then add the flour and whisk together to form a paste. Gradually whisk in the oat milk until you have a consistency that drips off the end of your wooden spoon.

The chocolate sauce:

Heat the coconut oil on a low heat, once melted turn the heat off and a allow to cool for a minute or so. Then add the cacao and whisk together until smooth. Add in the maple syrup, taste and add more maple syrup if required.

To make the pancakes

Heat a little coconut oil in a large frying pan, once melted pour in half of the batter and spread around the pan to create a large, thin pancake. Cook until golden and then flip over and cook the other side until golden.

Flip onto a plate and add the pear, chocolate sauce, almond butter and chopped macadamia
nuts and finish with a sprinkle of flaxseed.

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