Chocolate spelt coconut pancakes

Written By: Rosemary Seguin CNP, NNCP

Pancakes are my all time favourite breakfast food! I think it’s safe to say it’s my 3 year old son’s favourite too.  His face lights up with pure joy when I say to him on Sunday morning “mommy’s making pancakes for breakfast!”

Pancakes are such a warm and comforting food perfect for a lazy Sunday morning breakfast topped with a little Canadian maple syrup.  I like to pair my pancakes with a protein shake or a side of organic eggs for a fully balanced breakfast!

Whatever you enjoy your pancakes with, nothing beats making your own from scratch with delicious, wholesome ingredients. I promise you they are super easy to make and if you have a little one at home get them involved with making the batter. Kids love to measure and stir, and it’s such a great way to start teaching them about the importance of cooking with healthy, wholesome ingredients!

Chocolate spelt coconut pancakes

Ingredients:

1 cup organic spelt flour (whole grain, stone ground)

1 ½ tsp. baking powder

¼ tsp. fine sea salt

1 Tbsp. organic cane sugar

3-4 large squares of dark chocolate (70-90% cocoa), coarsely chopped (optional)

1 large organic egg, lighten beaten

1 cup rice milk or almond milk

2 Tbsp filtered water

2 Tbsp coconut oil or unsalted organic butter, melted

Method:

In a large bowl whisk together the dry ingredients: spelt flour, baking powder, sea salt, cane sugar, chocolate. In a separate bowl whisk together the egg, milk, water and melted coconut oil or butter.

Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. Make sure you don’t over mix the batter or the pancakes will be tough. The batter should have some small lumps in it.

Heat a frying pan or griddle (I use a titanium pan), over medium high heat until a few drops of water on the pan or griddle sizzle or splatter.

If needed, using a pastry brush, brush the pan with a little melted coconut oil or butter so the pancakes won’t stick.

Using a small scoop or ladle, pour about 1-2 tbsp of batter onto the pan spreading it out in an even layer with the back of your ladle or scoop. If making more than one at a time, leave a few inches of space between them.

Once little bubbles start to form on the top of the pancake (approx. 2 min) and the bottom is golden in colour, flip over. Continue cooking until golden (approx. 1 min).

Repeat steps with remaining batter, brushing the pan/griddle with coconut oil or butter if necessary. Because I use a titanium pan my pancakes don’t stick so it’s not necessary for me to brush my pan but depending on the pan you use you may need to so use your discretion.

Serve warm with maple syrup.

Makes approximately 12-15 small pancakes

Serves 3-4 people

Enjoy!