- 150g wholemeal spelt flour
- 9g baking powder
- 20g light brown sugar
- ¼ tsp table salt
- 190g soya milk
- 22g vegetable oil
- Toasted Nuts
- 85g Nutcellars whole macadamia nuts
- Chocolate Sauce
- 50g good quality dark chocolate
- 75g soya milk
Weigh all of the dry ingredients for the pancakes into a large bowl. Whisk to combine them and get out any lumps. Next, weigh the wet pancake ingredients and add them to the same bowl.
Whisk thoroughly and leave to rest for 15 minutes.
Toast the whole nuts in a dry frying pan while the batter rests. Keep the heat on low and move the nuts every few seconds to avoid burning.
When the nuts are a light, golden brown all over, take them off the heat and move them to a chopping board.
Lightly crush the nuts so they are a mix of sizes.
Leave the batter to rest still. Make the chocolate sauce by first adding the chocolate and soya milk to a small pan. Heat the mix on a very low heat and stir constantly to avoid burning.
When almost all of the chocolate is melted, remove from the heat and continue to stir until it has all dissolved, and you have a smooth glossy sauce.
Back to Pancakes:
Heat a medium sized frying pan on a medium heat and add a little vegetable oil, swirl the oil to coat the pan, then spoon in the pancake batter (about 3 big tablespoons per pancake). Allow the pancake to cook on one side (about 1-2 minutes) until you can see little bubbles forming on the surface.
Add some of the crushed nuts to each pancake to flavour it.
Flip each pancake carefully and cook on the other side (about 1 minute) until golden brown.
Serve by alternating layers of pancake, chocolate sauce & macadamias. Reserve some nuts for the top as well.
Gobble the finished article with reckless abandon and enjoy!