Chocolate Spelt Pancakes

Chocolate Spelt Pancakes

Who said you can’t have chocolate for breakfast? It certainly wasn’t me. These wholemeal spelt pancakes and light, fluffy and soft, yet crisp on the outside. They are served here with a smooth and creamy mandarin ricotta and rich, tart, roasted rhubarb. And if you aren’t a fan of these toppings there are so many other toppings that suit just as well.

Ingredients:

• 1 bunch rhubarb

• 1 tbsp brown sugar

• 1 1/4 cup wholemeal spelt flour

• 1 tbsp baking powder

• 1/4 cup coconut sugar

• 1 tbsp cacao powder

• 40g melted butter

• 1/4 cup dark choc bits, melted with butter

• 1 cup milk

• 1 egg

• 1 tsp vanilla paste

• 1/2 cup smooth ricotta

• 2 tsp mandarin rind

• 1/2 tsp vanilla extract

• 1 tbsp sugar-free maple syrup

Method:

1. Preheat the oven to 200C and line a baking tray with baking powder. Chop rhubarb into 10cm lengths and arrange on the tray. Sprinkle with the brown sugar and drizzle with water. Bake covered in foil for 10 - 15 minutes, then bake uncovered for a further 10 or until rhubarb is soft.

2. In a bowl, mix together melted butter, chocolate, milk, egg and vanilla paste. Whisk until the mixture is uniform.

3. Place the flour, baking powder, cacao powder and sugar into a separate bowl. Mix through and then create a well in the middle. Pour the wet ingredients into the well and stir until fully incorporated.

4. Heat a non-stick pan over a medium heat. Pour 1/4 cup on mixture into the pan and cook for 2 - 3 minutes on each side until slightly browned and cooked through.

5. While the pancakes are cooking, whisk together ricotta, zest, maple syrup and vanilla.

6. Serve the pancakes with rhubarb and ricotta. Enjoy!