Here at Including Cake! I have a little indulgent (but super healthy!) ‘chocolatey’ offering to brighten you soul and see you through these dreary days!
I have recently been testing out a few new ingredients with great results, and in these pancakes teff flour, carob and red palm oil have been combined to create a fruity chocolatey treat inspired by the traditional American ‘red velvet’ dessert. Whilst the natural red colouring of the red palm and berries are largely masked by the carob, these treats offer something a little different to your usual breakfast or dessert pancake. To emphasise the red tones you could add few drops of red food dye, as typical red velvet recipes do, however I preferred to keep things natural and so left this out.
These pancakes are light and fluffy with a delicate crumb courtesy of the red palm oil. The natural sweetness of the carob and raspberries also reduces the need for much extra sweetener, but you can add a little natural agave syrup to taste.
So many options to serve...stack them high and drizzle with warm sugar free berry conserve, or a handful of fresh berries. A dollop of yoghurt, ice cream or cashew cream also make a fine combination. Oh and last but not least a dusting of cacao nibs to really set the world alight!
This is a super versatile recipe, and because I was curious to see what else it could do, I also created a 1 minute microwave cake version…pop along to my blog and check it out here.
Recipe: Red Velvet Pancakes
Makes 6 small pancakes
4 tbs light or dark teff flour
2 tbs tapioca flour (or similar starch)
1 tbs carob
1 tsp ground chia mixed with 1 tbs hot water
1 tsp baking powder
½ tsp vanilla powder or extract
½ cup pureed raspberries/strawberries (I used frozen)
1 heaped tbs red palm oil- melted
2 tsp agave syrup (or more to taste)
Up to 1/3 cup ‘milk’ or cranberry juice/other red juice (I used soy milk as I had no red juice)
Mix all dry ingredients together, then add wet ingredients and mix well to ensure no lumps. Add milk/juice last a little at a time using just enough to give a smooth easily spoonable batter.
Spoon dollops of batter onto a hot lightly greased frying pan and fry each side for a few minutes until golden. Note: you will want to make the pancakes fairly small as they are difficult to flip if too large.
Serve with extra raspberries and a dollop of yoghurt (I used soy yoghurt).