Spoon {eats}: Chocolate and raspberry pancakes

Annie, aka breakfastnbrunch, is a self-confessed breakfast-loving foodie. We asked Annie to put together a special recipe for us for Pancake Day as we’ve been admiring her wonderful breakfast creations on Instagram since Spoon began. Here’s what Annie had to say:

I’m always striving to find healthy alternatives for the foods that we love so much. My recipes are all about striking a balance, and about making sure that every ingredient has a purpose.

Who doesn't love Pancake Day - the one day of the year where it is ok to eat pancakes for breakfast, lunch and dinner! It is great to indulge once in a while, but why not find a way to indulge in a way that nurtures your body at the same time. 

This recipe mixes rich chocolate flavours with a light raspberry sauce, and it is so quick and easy to make that you could even try it before work. The oats are a great source of slow-release energy and the raw cocoa powder is full of natural antioxidants that your body will love!

 

Ingredients (Serves 1):

Pancakes:

  • 40g oats
  • 1 egg 
  • 80ml almond milk
  • 1 banana
  • 1tsp cacao powder 

Toppings:

  • 50g frozen raspberries 
  • 20ml honey 
  • 3 cubes dark chocolate 

 

Method:

  • Blend all of the pancake ingredients together. 
  • Heat a little coconut oil in a frying pan.
  • Spoon in around a tablespoon of mixture per pancake. 
  • When bubbles begin to appear on the pancake, flip over to cook the other side.
  • Repeat until all mixture has been used. 
  • Heat the frozen raspberries in a pan with the honey until they are a runny consistency. 
  • Melt the chocolate and pour the toppings over the pancakes. Enjoy!