Chocolate Pancakes with Cinnamon
Chocolate pancakes with cinnamon - Sweeten your morning!
Healthy, because
Even smarter
Nutritional values
Due to the high cocoa content dark chocolate is rich in flavonoids. These phytochemicals reduce high blood pressure and bring it back into balance.
If you like, you can also use whole wheat flour from another grain such as wheat, emmer or einkorn instead of whole spelt flour. The milk can be easily replaced with alternatives such as oat or almond drink.
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 869 mg | (22 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 36 g |
Ingredients
- Ingredients
- 1 ¾ ozs Dark chocolate (min. 70% cocoa content)
- 2 eggs
- 8 ozs milk (whole)
- 8 ¾ ozs Whole Grain Spelt Flour
- 2 Tbsps cocoa powder
- 1 tsp Baking powder
- 2 Tbsps whole cane sugar
- 1 pinch salt
- 4 tsps Canola oil
- 4 Oganic oranges
- ½ Cinnamon stick
- 3 ½ ozs Cape gooseberries (optional garnish)
Preparation steps
Coarsely chop the chocolate and carefully melt in a water bath and leave to cool. Meanwhile, whisk eggs with milk, add flour, cocoa powder, baking powder, sugar and 1 pinch of salt. Mix everything well and fold in melted chocolate.
Bake a total of 8 small pancakes one after the other. Heat 1 teaspoon of oil in a frying pan. Drop in 4 piles of batter with a tablespoon and bake over medium heat for 3-4 minutes per side until golden brown. Use up the rest of the dough in the same way. Keep warm in preheated oven at 80 °C / 175 °F.
Meanwhile, rinse oranges in hot water and rub dry. Grate the peel from 1 fruit and set aside. From this orange and from 1 other, cut the peel from the flesh with a knife so that the white peel skin is completely removed. Using the knife, separate the flesh segments into wedges, collecting the escaping juice as you go. Add the juice of the remaining oranges.
Heat remaining sugar in a saucepan over low heat for 3-5 minutes until lightly caramelized, then deglaze with orange juice. Add cinnamon and simmer until slightly syrupy, 10 minutes. Add orange fillets, set compote aside and let cool for 5 minutes.
Arrange pancakes with the orange compote, sprinkle with orange zest set aside and serve garnished with cape gooseberries.
