As Lu’s 2nd Birthday fast approaches I can’t help wonder at how fast she is becoming a real little girl. Cheerful, strong-willed, a little kooky and so full of love and smiles for everyone – she keeps me busy and makes me so very happy each and everyday.
One of our favourite things to do together is cook. If I’m in the kitchen she insists on helping and I’m so grateful for her love of food. These early years spent in the kitchen will hopefully instill in her an understanding of how food is made, where it comes from and importantly, which foods are good to eat and good for us too.
Being a mother has taught me soooooo much about every aspect of my life – including my approach to what we eat. Preparing food for a growing body and mind encourages me to search out an ever wider variety of nutrient dense foods full of all the good things our bodies need to grow, repair and stay strong & healthy.
We’re so lucky to have access to the amazing amount of foods we do today. The array of different grains, seeds, fruits, vegetables, wholefoods and raw foods now present on our shelves is super exciting. For this pancake recipe I took my traditional pancakes and changed it up a little – swapping out the wheat flour for spelt and adding in things like cacao, chia and coconut.
It means we can enjoy our Sunday pancakes but with a little added goodness at the same time. Plus with the deliciousness of coconut and cacao – these pancakes taste pretty incredible too!!
Cacao & Coconut Spelt Pancakes
Tips: I used a certified free-range egg in this recipe – omit or replace with your favourite egg replacer for a vegan version. Look for spelt flour in your supermarket along with the other flours and you should easily find cacao and coconut products in the health aisle of your supermarket or at any good health foods or wholefoods store. This recipe is also great topped with banana or berries and if you enjoy dairy, a little vanilla or plain natural set yoghurt is also nice.
Preparation time: 30 minutes
Serves 4 (although I’ve been known to double the recipe for four hungry bellies)
- 1 cup organic spelt flour
- ¼ cup organic wholemeal self-raising flour
- 1½ tsp baking powder
- 1 tbs cacao powder
- ¼ cup organic cold pressed coconut oil (butter)
- 1 tbs coconut syrup (or maple syrup)
- ½ tsp vanilla bean paste
- 1 certified free-range egg (omit or replace with egg replacer for a vegan version)
- 1¼ cup non-dairy milk (I used rice)
- 3-4 organic kiwi fruit, diced
- cacao nibs
- chia seeds
- shredded coconut
- coconut syrup or maple syrup
Sift the flours, baking powder and cacao powder into a large bowl.
Soften the coconut oil until translucent and runny (either by warming in a small saucepan over a low heat or carefully microwaving in a small glass or ceramic bowl on low for 10 seconds).
In a small bowl combine the softened coconut oil with the coconut (or maple) syrup and vanilla bean paste.
Make a well in the center of the flour mixture. Gradually add the cooled coconut oil mixture, followed by the milk and the egg. Whisking to form a smooth batter.
Add more milk if you prefer a runnier batter.
In a good heavy-based pan heat a small amount of neutral oil, like sunflower, over a medium heat.
Add spoonfuls of the batter to the pan. Watch for bubbles to appear on the top surface of the pancakes before flipping them over to cook on the other side. Keep cooked pancakes warm in a low oven while you prepare the remained.
Serve the pancakes layered and topped with the kiwi, a sprinkle of chia seeds, cacao nibs, shredded coconut and a drizzle of syrup.
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