Cardamom and Choc Chip Buttermilk Pancakes

Ingredients for 4 servings

Prep Time: 10 mins
Cooking Time: 15 mins

275g buttermilk, or plain natural yoghurt
2 medium eggs
60g coconut palm, or light brown sugar
150ml almond milk
175g white spelt flour
1 teaspoon ground cardamom
25g arrowroot, or cornflour
1 tsp bicarb
200g 70% cocoa solids chocolate, divided and finely chopped
sea salt
butter, for frying

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Cardamom and Choc Chip Buttermilk Pancakes

Method

Step 1

Beat the 175g of buttermilk with the eggs, half the sugar, half the cardamom and half the milk, stir in the flour, arrowroot and baking powder, and mix until smooth, then fold through half the chocolate and a big pinch of salt.
Lightly butter a hot frying pan and spoon in dollops of batter – aim for pancakes of 8-10cm in diameter.

Step 2

Cook until the edges set but the centre is still a little runny, then flip over with a spatula. Cook the other side until the middle domes slightly, remove with a spatula and repeat with the remaining mixture.

Step 3

Meanwhile make the sauce by adding the remaining buttermilk, cardamom, sugar, milk and chocolate to a small sauce pan with another big pinch of salt and slowly heating over the lowest heat. Once half melted remove from the heat and continue stirring until melted