PEAR AND SPELT PANCAKES WITH A WARM CACAO SAUCE
Want delicious fluffy pancakes with a pear centre, drizzled in a warm cacao sauced and topped with crunchy pistachios? Then these pancakes are for you - this recipe was specially curated by Evelyn for March’s Sunday Collective Virtual Retreat Event. If you missed it, you can cook-along live with Evelyn HERE.
It’s time to up your pancake day brunch with this flipping good stack! Please do tag us in your creations!
Servings: 1 large stack or 2 smaller stacks (depends how hungry you are, in terms of whether you are happy to share!)
Time to create: 20-30 minutes
Equipment: 2 mixing bowls, weighing scales, 1 whisk, non-stick frying pan, non-stick pan, wooden spoon, spatula, tablespoon, tea spoon
Ingredients
Pancakes
75g spelt flour (if gluten free, use gluten free plain flour or buckwheat flour)
1 tbsp coconut sugar (or a fine brown sugar)
1 pear (peeled, core and finely sliced - I used tinned pears in fruit juice as they are softer)
1/2 tbsp baking powder
120ml almond milk
1/2 tbsp apple cider vinegar
1/2 tsp vanilla essence
Coconut oil for cooking
Pistachios for topping
Cacao Sauce
1 tbsp cacao powder
1 tbsp coconut oil
1 tbsp agave nectar/date syrup/maple syrup
4 tbsp coconut milk (from a can)
Method
Sieve the flour and add to a mixing bowl with the coconut sugar and baking powder. Stir to combine.
Add the almond milk, apple cider vinegar and vanilla essence into a separate mixing bowl, and stir to combine.
Add the liquid mixture to the dry mixture and whisk until smooth.
Let the mixture rest for approximately 5 minutes.
Whilst the mixture is resting, add the cacao sauce ingredients to a non-stick pan and place over a medium heat on the stove. Stir continuously until everything is melted and has come together to form a smooth sauce. Leave on a low heat whilst you cook the pancakes.
Place the frying pan over a medium heat and add 1/2 tsp of coconut oil. Once melted add approximately 1 - 1.5 tbsp of the mixture. Allow to cook for a 1-2 minutes before adding 3 slices of the pear. When the top begins to bubble, flip the pancake and cook until golden. Continue this process until you have used all of the mixture.
Stack your pancakes, drizzle in the sauce and top with more sliced pear and chopped pistachio nuts.
