Chocolate Brownie Spelt Pancakes
These chocolate brownie spelt pancakes sound rich, but they’re a whole grain breakfast with no refined sugar, featuring spelt flour and maple syrup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 to 10 large pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the spelt pancakes
- 1 1/2 cups One Degree organic sprouted spelt flour (or all-purpose flour)
- 1/2 cup Dutch process powder
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 1/2 cups almond milk
- 1/4 cup plus 2 tablespoons maple syrup
- 1/4 cup coconut oil, melted and cooled
- 2 teaspoons vanilla extract
- Vegetable oil, for cooking
For the topping
- Maple syrup, for drizzling
- 1/2 recipe coconut bacon
- 6 ounces raspberries
Instructions
- If using, make the coconut bacon.
- Whisk together the spelt flour, baking powder, cocoa powder, cinnamon and kosher salt together in a large bowl until combined. Add the almond milk, maple syrup, coconut oil and vanilla. Mix with a wooden spoon until just combined.
- Heat a large griddle over medium-low heat and coat it with a bit of vegetable oil. Drop ¼ cup measures of the batter into the pan. After a few minutes when bubbles start to appear and the underside is crisp, flip the pancakes over very carefully. Take extra care when flipping since the batter is slightly less elastic than a typical pancake. Cook the other side until crisp, then remove from the pan and place on a plate covered with a towel. Repeat with the remainder of the batter, adding a splash of almond milk if it becomes too thick (we’ve had to do this consistently when making the recipe).
- Serve with a drizzle of maple syrup, and coconut bacon and raspberries if desired.
Notes
Inspired by The First Mess