Chocolate Paleo Pancakes – the perfect way to the perfect Sunday…
These Chocolate Paleo Pancakes are the perfect Sunday breakfast food – only to be made and served when you have time to sit, relax and enjoy alongside your favourite tea or coffee brew. I’m currently loving cups of black (no sugar, no milk) T2 Chai – Compared to other brands, I find to be more about the spice and less about the tea.
So back to the P-cakes: I first made this dish during the Easter holidays. It was cold, I sat in the sun with a cup of black Chai and some magazines in the sunshine – it was heaven on earth – the flavours, textures, the warmth, the time which I had on my side to enjoy them – it felt like a Sunday of days gone by (aka before children!)
Anyway, so the pancakes are paleo made without sugar or dairy and with a base of macadamia meal, and arrowroot (tapioca flour). The grilled (actually pan-fried) banana is a must, as is the ‘caramel sauce’ made with a 1:1 combination of tahini and maple syrup.
I chose maple syrup because its flavour is delicate, unlike honey which can be at times over-powering, however if you prefer, then please go ahead and use honey.
You needn’t sprinkle any sugar on the banana slices – they will caramelise all by them selves, with their natural sugars.
This recipe serves one, but is easy enough to double, quadruple and so forth.
Prep time: 5 minutes
Cooking time: 5 minutes
- Small mixing bowl + fork
- Small non-stick heavy-based frying pan + spatula
- Small bowl or ramekin
- 1 tbps tahini
- 1 tbsp maple syrup
- 1 egg, beaten
- 2 tbsp macadamia (or other nut) meal
- 1 tbsp arrowroot/tapioca flour
- 1 tsp cacao powder
- 1 pinch vanilla powder
- 1 pinch cinnamon
- 1 pinch bicarbonate soda
- 1/2 tsp coconut oil
- 1 banana, halved lengthways
- To make the ‘caramel’: In a small bowl or ramekin, mix the tahini and maple syrup together until smooth. Set aside until required.
- In another small mixing bowl, using a fork: combine the egg, macadamia nut meal, arrowroot, cacao powder, vanilla, cinnamon and bicarbonate soda.
- Preheat a non-stick, heavy-based frying-pan to medium heat and coat with the coconut oil.
- Pour the batter into the frying-pan, spreading to make a circular pancake shape. Allow to cook gently for a couple of minutes, or until little bubbles appear. Flip with a spatula and cook the other side for a further minute, or until firm and lightly golden. Remove from the pan, to a serving plate.
- In the same frying-pan, add the bananas and fry on both sides until golden. This will take a couple of minutes. Once golden, place on top of the pancake.
- Pour the ‘caramel’ over the banana and pancake. Serve immediately.