Living in France, apart from reigniting my cheese addiction, has also reminded me of how much I used to love crepes. So because it’s ma burthdaaaaay, I decided pull a Donna Meagle and to treat myself to these heavenly chocolate and berry pancakes!
Being unable to use regular flour is a huge drawback to creating a crepe that won’t break apart once flipped. The solution to this is to make a thicker batter which can be used to make smaller, thicker, American-style pancakes which are far less likely to fall apart than thinner, French-style crepes.
These pancakes are definitely more of a treat than an everyday meal but they can be made even healthier by replacing the butter with either an equal amount of coconut oil or with an avocado blended in a food processor.
Although I call them chocolate and berry pancakes, these are actually just chocolate pancakes with berry compote on the side, so they can be accompanied by whatever topping takes your fancy!
Makes 12-15 pancakes.
40g coconut flour
4 dessert spoons cocoa powder
1/4 tsp salt
1/2 tsp baking soda
3 dessert spoons/30mls melted butter or melted coconut oil
200mls lactose-free milk or coconut milk
3 large eggs
1 tsp vanilla essence
1. Combine the dry ingredients together in a mixing bowl.
2. Add the rest of the ingredients and mix using an electric whisk. Take care not to over-mix – just ensure that all the ingredients are evenly combined. Let the mixture sit for 20-30 minutes.
3. Melt butter or coconut oil in a frying pan at medium heat. Add half a ladle of batter to the hot pan. This may not seem like a lot but the mixture will spread out on the pan – any more and the pancake will be difficult to flip.
4. Let the mixture cook through until the top of the pancake is longer wet before flipping. Patience is important here – don’t be tempted to turn up the heat or you will be left with a pancake that’s burnt at the bottom but not ready to flip!
5. Using a fish slice, quickly flip the pancake to cook the opposite side.
Serve with berry compote (find the recipe here!), chopped banana and dust with coconut flour or ground almonds. If you’re lucky enough to be able to get your hands on some, these are also delicious served with Nobó vanilla ice-cream!