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


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


Step 4

Serve the pancakes alongside the hot chocolate sauce.


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