Chocolate covered Orange Pancakes







Ingredients (Serves 1)

For the Pancakes

  • 100g whole wheat pastry flour (or oat flour)
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 60 ml orange juice
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
  • Toppings: 50g grated milk chocolate Easter egg

For the Chocolate Sauce

  • 75g milk chocolate Easter egg melted
  • 2 tablespoons water (or milk)
  • 3-4 drops orange essence


  1. Heat a non-stick skillet or griddle to medium heat and coat with cooking spray.
  2. In a medium-sized bowl, combine all the dry ingredients and stir with a wire whisk to break up any lumps.
  3. In a separate bowl, whisk together the remaining ingredients.
  4. Add wet to dry and stir until just combined.
  5. Spoon batter onto skillet surface, forming 3 small-medium pancakes (batter will be thick).
  6. Allow to cook 4-5 minutes on each side, flipping after edges start to crisp (batter will not bubble).
  7. While the cakes are cooking, prepare your chocolate sauce by mixing all ingredients and whisking until smooth and creamy.
  8. Transfer to a plate and top with chocolate sauce and grated chocolate.

If you make a double batch then the remaining pancakes can be stored in a Pac ‘n Vac container and will keep fresh for up tp 5 days.