Sundays are our lazy days so I always make a pancake mixture the night before so it seems like a lazier day. We always used to have pancake morning on a Saturday but it seems to have changed to a Sunday. I think my husband loves his fried eggs on marmite toast on a Saturday morning, he’s a creature of habit and comfort.
Anyway, these pancakes are delicious and we ate them for the first time last weekend. The idea came to me when another blogger, CookiesnChem wrote to me to tell me of a chocolate chip pancake recipe that she had seen on the minimalist baker. Suddenly I thought of my prune and chocolate chip flapjacks and I wondered how they would taste in a pancake.
So that evening I put my thinking cap on and came up with the recipe below. Ideas extend from all sorts of places and I thought I would share my thought process with you on this recipe. It’s yummy and well worth a try.
- Sharp knife
- Chopping board
- Large bowls x 3
- Metal spoon
- Stick blender or fork
- Frying pan
- Ice cream scoop or a small ladle
- Fish slice
- Plastic brush
- Prunes x 150g
- Raw cacao nibs x 2 tbsp
- Ground oats x 200g (or a flour of your choice)
- Baking powder x 1 tsp
- Vanilla powder x 1/4 tsp (optional)
- Coconut milk x 200ml (or a milk of your choice)
- Eggs x 2 large
- Coconut oil
- Maple syrup to serve
- Start by chopping the prunes and set aside.
- Grind the oats using a blender or nutribullet if not already ground.
- Add these to the large mixing bowl along with the baking powder and vanilla powder.
- Stir these ingredients together.
- Pour over the milk and add the eggs.
- Whisk all of these ingredients together.
- Now add in the prunes and the raw cacao nibs and stir them in.
- Either put in the fridge overnight or begin to cook.
- If storing in the fridge overnight, add more milk in the morning as the mixture may be very thick.
- Put the frying pan on a high heat and add a little coconut oil.
- When the pan is hot add a scoop or two of the pancake mixture.
- Once the pancake starts to cook around the outside it can be flipped over.
- Leave it to cook and then turn again.
- When the pancake is golden brown remove from the pan.
- Repeat this process with the rest of the pancake mixture.
- Once all the pancakes are cooked, serve with maple syrup and enjoy.
Chocolate and Prune Pancakes are simply delicious and quick to cook. They are breakfast in minutes and my little family really enjoyed them. When you sit down to eat these you will get the sweetness from the prunes and then a sudden hit of chocolate from the cacao nibs. The batter can be made the night before and stored in the fridge but it can also be frozen. So you could make this in advance of a meal or any leftovers can be frozen. However you decide to eat these pancakes, as always, enjoy!
What are you favourite pancake flavours? Let me know and please don’t forget to like and follow me. Thank you. xxx