Blood Orange & Choc Chip Pancakes (Gluten Free)

The classic combination of orange and chocolate in fluffy pancake form. Topped with creamy coconut yogurt and caramelised nuts for a decadent brunch.

Well, I’ve got to say that these little blood orange and choc chip pancakes are pretty darn good!

Because pancakes are already good, right? But then, combined with beautiful zingy blood orange juice and little specs of cacao nibs running through them; it takes pancakes to a whole new level.

And they are super light too, which means of course you can eat more!

I topped them with a big dollop of coconut yogurt and some caramelised nuts I had let over from some recipe developing for a client. Delicious.

I created these with lots of my favourite organic ingredients; Doves farm organic buckwheat flour, organic cacao nibs and lovely seasonal blood oranges.

And, I’m thrilled to support The Soil Association and their #flipittoorganic campaign for pancake day.

I hope you enjoy! Love Niki xx

Blood orange & choc chip pancakes (gluten free)

Prep time: 5

Cook time: 10

2 servings

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Ingredients

100 g buckwheat flour
1 tsp baking powder
100 ml blood orange juice
100 ml plant based milk
1 –2 tbsp maple syrup
1/2 tsp vanilla essence
1 tsp mixed spice
3 tbsp cacao nibs/choc cips

Toppings

Coconut yogurt
Blood oranges slices
Sesame seeds
Caramelised nuts
Maple syrup optional

Instructions

Preheat a pan with a little oil. The pan needs to be medium -hot.
Add the buckwheat flour, baking powder, cacao nips/chips, vanilla essence, orange juice, maple syrup & plant based milk to a bowl and mix thoroughly to combine and form a thick batter.
Spoon the mixture a ladle full at a time into the pan and fry for 1-2 minutes until the underside is firm. Carefully flip the pancakes and then cook for another minute until the pancakes are cooked through and slightly golden.
Top with coconut yogurt, blood oranges, caramelised nuts/sesame seeds and maple syrup.

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