These aren’t just any pancakes. These are rich, zingy and not suitable for the breakfast table. These are dessert pancakes, or at the very least, late brunch with your most intimate friends. Mind you, with no refined sugar and gluten free, these are positively angelic.
In the process of trying to make something that wasn’t overly sweet, I combined cacao with rice flour batter to encase orange compote, honey and yogurt and served it sprinkled with just a few cacao nibs. As they are so rich, they would be perfect served as dessert at a dinner party. Keep an eye on the pancakes when they’re cooking – the cacao lends a dark colour that can make it difficult to see when they’re done.
Dark Chocolate and Orange Pancakes
Combine 175g rice flour in a bowl with 25g pure cacao powder. Whisk two eggs into 500ml semi-skimmed cow’s milk and pour this mixture gradually into the flour, whisking as you go. Add the zest of one orange and stir to incorporate. Set aside.
Peel the orange and place the segments into a small saucepan with as much juice from the orange as possible, plus 1tsp honey. Heat on low until thick then keep warm.
Make your pancakes (I’m sure you’re an expert after Shrove Tuesday!) and keep the cooked ones warm in the oven.
Serve with Greek yogurt and extra honey if required.
What do you think? It’s so different to sickly sweet Nutella and ice cream drenched creations, but I think that’s what makes it so appealing. For such a decadent treat, these actually work out to be very affordable, which is what I’m all about here! Do let me know if you decide to give these a go. Tell me all about it in the comments below or drop me a line on Twitter @boo_wholefoods I’ll be on there from 8pm onwards this evening for #OrganicHour – hope to see you there!