Silky smooth crepes, fresh strawberries and a mouthwateringly decadent almond chocolate sauce, this pancake recipe really speaks for itself. With no naughty sugars lurking in the background and a protein energy boost from the roasted almonds, these pancakes are more than acceptable for breakfast (and lunch and dinner) and are great for pudding too. I highly recommend you whip these up for brunch one day, you won’t regret it!
For the pancakes
- 110g white spelt flour, pr your preferred alternative
- 2 eggs
- 250ml milk, or your preferred dairy free alternative
- 1 tbsp olive oil
- 1 tbsp butter (for frying)
For the almond chocolate sauce
- 50g almonds (hazelnuts and cashews also work well)
- 75ml melted coconut oil
- 50ml maple syrup
- 10g cocoa powder (plus more to taste if necessary)
- Flaked almonds
- Fresh strawberries, quartered
Makes around 6-8 crepes
- Preheat the oven to 200°c (180°c fan). Pop the almonds in a small oven tray and roast for 15 minutes until fragrant. Keep your eyes on these so they don’t burn.
- Meanwhile, make the pancake batter. Tip the flour into a large mixing bowl and create a well in the centre. Crack the eggs into the well and begin to whisk until the yolks and whites are fully combined, pulling a little flour in towards the centre as you whisk.
- Add the olive oil and then slowly start to add the milk, drawing all the flour in from around the sides of the bowl. Continue to stir until fully combined and no lumps remain. Leave to rest for 5-10 minutes while the almonds continue to cook.
- Once cooked, remove the almonds from the oven and allow to cool for a few minutes.
- Meanwhile, heat the butter on a low heat in a frying pan until melted. Pour the excess into a little ramekin and, using an oil brush, cover the pan in butter between each pancake.
- Take a ladleful of the pancake mix and pour into the pan, swirling the batter until it covers the bottom of the pan. You want the crepes to be thin, so be careful not to add too much mixture. Once bronzed on one side, gently turn or, if you’re feeling confident, flip the pancake to allow it to cook on the other side. 2-3 minutes on each side should be plenty.
- While the pancakes cook, tip the almonds into a food processor and blitz for 2-3 minutes until they start to form a paste. Pour in the coconut oil, maple syrup and cocoa powder and blitz again until smooth. Feel free to add a little more coconut oil if the sauce is too thick, or some more cocoa powder to taste.
- Once the pancake is golden on both sides place onto a plate and dollop a spoonful of the chocolate sauce into the middle. Fold in half and then half again and top with strawberries, flaked almonds and more chocolate sauce. Repeat with the rest of the pancakes until you have a stack six crepes high. Then dig in!