Teff Pancakes with Chocolate Sauce

Vegan | Gluten Free | Refined Sugar Free

Hurrah, it's February!  I don't know about you, but the minute January is over and February has begun, all I can think about it the fact that's it's Pancake Day soon! 

And with Pancake day on the 13th this year, and Valentines day just the day after, we dreamed up this decadent yet healthy stack of light and fluffy Gluten Free & Vegan pancakes, drowned in a sumptuous chocolate sauce and finished with chocolate covered goji berries and freeze dried strawberry pieces. 

So you can make these gorgeous pancakes on Pancake Day, and then have the perfect excuse to do it all over again the next day for Valentines day wink

 

We chose to use Teff flour for this recipe since it's the New Kid on the Block of Superfood Grains, having recently been dubbed 'Hollywood's New Superfood'  and the 'New Quinoa.'

So we just had to see what all the fuss was about!

Teff is ancient grain that is a staple food in Ethiopia, and although it may be tiny (about the size of a poopy seed), what it lacks in size it makes up for with it's nutritional power!

As well as being Gluten Free, Teff is high in Iron, Protein and Calcium.

It's all well and good being packed full of supernutrition, but what we really wanted to know was does it taste good too??

Well....we used  wholegrain Teff flour in this simple recipe and the resulting pancakes came up really great...

they had a delicious, unique, mildly nutty flavour and were beautifully light and fluffy.

All in all we give Teff an enthusiastic thumbs up. 

(The only downside may be that it's not so widely available yet (in the UK), so if you don't have Teff flour to hand, you could substitute another gluten free flour such as Buckwheat.)

 

Teff Pancakes with Raw Chocolate Sauce

(Makes 5 pancakes, 8cm in diameter)

 

To make the Pancakes:

Ingredients

3/4 Cup Wholegrain Teff Flour

1 teaspoon baking powder

1/4 -1/2 teaspoon cinnamon powder

pinch of salt

2/3-3/4C almond milk (or other plant based milk)

coconut oil for frying.

 

Instructions

Measure out and mix together all the dry ingredients in a bowl.

Add the plant milk of your choice, (starting with 2/3 cup) & whisk to combine wet and dry ingredients.

The resulting batter should be the consistency of a thick Greek Yogurt.  If you need to add a little more milk to loosen up your batter mixture, now is the time to do it :)

Melt a small spoon of coconut oil in a frying pan over medium heat.

Drop a few tablespoonfuls/ quarter of a cup of batter into the pan at a time.  Flatten the batter slightly with the bottom of a measuring cup, to roughly 8cm in diameter.

Tiny bubbles will form on the surface of your pancake.  When they break, you can flip them over.

Cook over medium heat for a few minutes until cooked on both sides and firm to touch.

Chocolate Sauce:

Ingredients

40g vegan Raw Chocolate (we used 20g Vanoffee and 20g Pitch Dark)

2 Tablespoons coconut milk (use the solid part at the top of the tin)

 

Instructions

In a double boiler or bain-marie, gently melt your chocolate. 

Once it's completely melted, whisk in the coconut milk.

And hey presto....you have the most divine vegan raw chocolate sauce!

 

(Alternatively, check out this chocolate sauce recipe which uses coconut oil, maple syrup and cacao powder)

 

Toppings:

Raw Chocolate Goji Berries

1 Tablespoon Freeze Dried Strawberries

 

To Assemble:

Pour the warm chocolate sauce over your pancake stack and make it pretty with a scattering of freeze dried strawberry pieces and raw chocolate covered goji berries

Serve to the One(s) you Love and make them very Happy (Self-Love totally included here!)

Enjoy! 

If you decide to try this recipe out, let us know how you get on with them in the comments below.

 

 

 

 

 

 

 

 

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