As if I needed an excuse to eat pancakes….these days pancakes are a regular breakfast occurrence and an occasionally feature on the dinner menu. Growing up I could count on one hand a couple of times over the amount of time we’d have pancakes over the course of the year. Pancake Tuesday and maybe once or twice as an alternative Saturday lunch special.
Pancakes back then (I say “back then” as if it were 50 years ago…we’re talking more like 15!) were thin crepe style pancakes with a sprinkling of sugar, a dash of lemon and a little spread of jam. Boy how times have changed!
The most amazing pancake I’ve devoured in recent days was this extravaganza….
A baked chocolate brownie like pancake complete with pears, blackberries and a freshly whipped up carob sauce. Dairy, gluten, wheat and egg free yet 100% delicious!
Baked pancakes are seriously rocking my world these days. And this one completely knocked my socks off!
Banana, cocoa powder, baking powder and almond milk along with a mixture of quinoa and buckwheat flour formed the batter base. Sliced pear, blackberries in to the base of a lined small oven safe pan/skillet were soon to be drowned in chocolate pancake batter goodness.
30 minutes later you have yourself a plump pancake comparable in flavour to a wonderful brownie, thick, fluffy and a little crispy round the edges. While the pancake baked I whipped up my quick carob sauce – seriously amazing! You could sub cocoa powder for the carob powder if you prefer; personally I’m a MASSIVE carob fan so it’s there was no decision to be made. It’s so incredibly rich and intense.
I wasn’t sure if I would miss the nut butter component of the pancake stack…clearly I’d forgotten how awesome the carob sauce is! Positively dreamy enough for me to momentarily forget that nut butter even exists; momentarily being the operative word!
The pancake itself is quite indulgent just as is and you could choose to dig in sans sauce….but sure where would be the fun in that!!! Drippy delicious syrup like sauce that is made from only the finest ingredients (and comes together in 5 minutes flat!)..it’s a bit of no brainer if you ask me.
Other favourite pancakes that you could consider whipping up tomorrow…
- Protein Pumpkin Pancakes
- Baked Pear and Blueberry Pancake
- Coconut Quinoa Flour Pancakes
- Tropical Coconut Buckwheat Crepe
- Banana Blueberry Chunky Monkey Pancakes
- Chocolate Peanut Butter Pancakes
- Pumpkin Pie Filled Quinoa Crepe
- Cornmeal Pancakes
- Peanut Butter and Jelly Pancakes
- Squash Tahini Pecan Crepe
- Cheesy Mushroom Kale Filled Crepe
- Cheesy Cauliflower Pancakes
- Corn Fritters – kind of like a pancake!
Although not at all religious Pancake Tuesday is a family tradition more than anything else. My mum would always whip up her batter in the afternoon and after dinner we’d dig in to pancakes for dessert. Having them for breakfast wasn’t really an option in the morning rush.
All of the above pancakes can be made the today and left in the fridge for tomorrow! Simply reheat in the microwave and serve with your favourite toppings (a.k.a nut butter of choice!) tomorrow!
I’ve also no plans to do the almost customary “giving up…” of something for Lent. I gave up sweets and chocolate pretty much every Lent growing up and caved after about a week (sometimes less!) Everything in moderation is more my approach these days and giving up my occasional sweet treat or chocolate/carob brownie like pancake just wouldn’t sit well with me
Savoury or Sweet will you be partaking in Pancake Tuesday? Do you do anything different for Lent?
Baked Chocolate Banana Brownie Pear & Blackberry Pancake with Carob Sauce
Servings – 1 (hungry person!)
Preparation Time – 5 minutes
Cooking Time – 30 minutes
- 1 tbsp Dutch unprocessed cocoa powder
- 1/4 cup (30g) buckwheat flour
- 1/8 cup + 1 heaped tsp (20g) quinoa flour
- 1/2 tbsp baking powder
- 1 small ripe banana mashed
- 1/2 cup (125ml) almond milk
- 1/2 a large ripe pear
- 5-6 fresh blackberries
- 1 tbsp carob powder
- 125ml (1/2 cup) almond milk
- 1/2 tbsp arrowroot + 1 tbsp water
- 1/2 tbsp maple syrup
- Remaining pear sliced
- Desiccated coconut
- Chia seeds
- Preheat oven to 180C (350F).
- Blend together all pancake ingredients with the exception of the pear and blackberries.
- Line a small (7 inch) shallow skillet/pan with a round of baking parchment. Lay sliced pear and blackberries in whatever way pleases the eye!
- Pour over pancake batter; it’s quite thick so will require a little spreading. Shake pan gently to ensure evenly distributed before placing in the oven to bake for 30 minutes.
- Meanwhile whisk together all sauce ingredients, place in a pot over a medium heat, bring to the boil and whisk over a medium heat for 3-5 mediums until it thickens up! Set to one side for when your pancake is ready.
- Carefully place a plate over the pan/skillet and flip the pancake out. Peel back the baking parchment. Dig in as is or slice in to four, pile whatever what you fancy and pour over carob sauce. Sprinkle with coconut and chia seeds and serve with pear and blackberries on the side.