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Chocolate Pancakes – (and they’re healthy!)

Chocolate Pancakes – (and they’re healthy!)


Monday to Friday I keep my breakfasts super simple (and yes by simple I mean avocado, kiwi, fresh picked raspberries – whilst dancing through a field and homemade cashew milk made grinding the cashews by hand – cream topped with a zillion unknown toppings) haha!  I do like to joke. And maybe writing this blog post whilst surviving on very little sleep isn’t the best idea. But I do feel happy. And that’s all that matters right? happy and high (on life).

I digress. Monday to Friday breakfast usually is quick, can be swallowed whilst running around doing a hundred other things at the same time (and watching my toddler try to put on three cardigans all at once) but come the weekend, I like to slow down – spend the majority of the day in my pyjamas if I can help it and just take it easy. Breakfast is usually something we can enjoy on the terrace taking in the early morning sunshine.

So pancakes. And we all know there’s a 100 ways to go with pancakes. This past weekend I tried chocolate ones with a raspberry chia jam sandwiched in between and a drizzle of a maple syrup,almond butter sauce (read: heaven) on top.

Here’s the recipe: (makes 2 large pancakes)

1/2 cup cassava flour

2 tablespoons oat flour (which is just rolled oats ground up)

2 tablespoons cacao powder

1 tablespoon coconut sugar (or maple syrup)

1 teaspoon baking powder

1/2 teaspoon vanilla extract

2 eggs

3/4 cup of cashew milk (or a milk of your preference)

mix all your dry ingredients into a bowl and then add in your eggs, and milk and whisk well. I kept my batter quite runny as I wanted to make large crepe style pancakes but if you fancy the smaller American pancakes then just keep the batter thicker. Spoon a ladle full onto a hot pan and allow to cook through before turning over and cooking for a further 2 to 3 minutes.


For the raspberry Chia Jam

half a packet of fresh raspberries

2 teaspoons chia seeds

2 teaspoons coconut sugar (or regular sugar)

in a bowl (or pestle and mortar) muddle all the ingredients well together and refrigerate until ready to use.


For the maple almond dream

mix together 3 tablespoons of maple syrup with one tablespoon of almond butter and stir well. You can leave this outside and eat immediately with your pancakes (or just on its own as a delicious treat)


Enjoy your pancakes! if you make them remember to tag me #thefitfabfoodie xx


About the author

Meera Vadgama

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