These cacao pancakes are gluten-free, and get a subtle caramel flavour from the addition of dates.
- Serves4
- Cook time15 minutes
- Prep time10 minutes, + cooling, chilling & 10 mins standing time
Ingredients
- 1 tsp vanilla bean paste
- 1/3 cup (35g) cacao powder
- 1/3 cup (60g) coconut sugar
- 2 x 375g tubs Coles Light Smooth Ricotta
- 4 fresh dates, pitted, chopped
- 1/2 tsp bicarbonate of soda
- 1/3 cup (80ml) boiling water
- 1 Coles Australian Free Range Egg
- 1/2 cup (65g) gluten-free self-raising flour
- Strawberries, halved, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place half the vanilla, 1/4 cup (25g) cacao powder, ¼ cup (45g) sugar and 1/2 cup (125ml) water in a small saucepan over medium heat. Bring to a simmer, whisking to combine. Cool slightly.
Step 2
Place 2/3 cup (160g) ricotta, remaining sugar and remaining vanilla in a food processor. Process until smooth. Transfer to a bowl and place in the fridge to chill.
Step 3
Place the dates in a small heatproof bowl. Sprinkle over bicarbonate of soda. Pour over the boiling water and set aside for 10 mins to soak.
Step 4
Transfer date mixture to a clean food processor. Process until a smooth paste forms. Add egg, flour, remaining cacao, remaining ricotta and 1/4 cup (60ml) water and process until just combined.
Step 5
Heat a large non-stick frying pan over medium heat. Spray with olive oil spray. Pour four 2-tbs portions of the batter into the pan and gently spread into 10cm discs. Cook for 2-3 mins or until bubbles appear on the surface. Turn and cook for a further 2 mins or until cooked through. Transfer to a plate and loosely cover with foil to keep warm. Repeat in batches with remaining batter, spraying pan with olive oil spray between batches, to make 12 pancakes.
Step 6
Place 1 pancake on each serving plate. Top with one-third of the ricotta mixture. Continue layering with the remaining pancakes and ricotta mixture. Top with strawberries and drizzle with chocolate sauce to serve.
Recipe tip
COOK. STORE. SAVE.
Switch it: These cacao pancakes are also delicious served with sliced banana or other berries you might already have, such as blueberries or raspberries.
Use it up: Got shredded or desiccated coconut in the pantry? Sprinkle some over these pancakes for a lamington-inspired flavour twist.
Cacao and date pancakes
- Serves4
- Cook time15 minutes
- Prep time10 minutes, + cooling, chilling & 10 mins standing time
Ingredients
- 1 tsp vanilla bean paste
- 1/3 cup (35g) cacao powder
- 1/3 cup (60g) coconut sugar
- 2 x 375g tubs Coles Light Smooth Ricotta
- 4 fresh dates, pitted, chopped
- 1/2 tsp bicarbonate of soda
- 1/3 cup (80ml) boiling water
- 1 Coles Australian Free Range Egg
- 1/2 cup (65g) gluten-free self-raising flour
- Strawberries, halved, to serve
Description
These cacao pancakes are gluten-free, and get a subtle caramel flavour from the addition of dates.
Method
Step 1
Place half the vanilla, 1/4 cup (25g) cacao powder, ¼ cup (45g) sugar and 1/2 cup (125ml) water in a small saucepan over medium heat. Bring to a simmer, whisking to combine. Cool slightly.
Step 2
Place 2/3 cup (160g) ricotta, remaining sugar and remaining vanilla in a food processor. Process until smooth. Transfer to a bowl and place in the fridge to chill.
Step 3
Place the dates in a small heatproof bowl. Sprinkle over bicarbonate of soda. Pour over the boiling water and set aside for 10 mins to soak.
Step 4
Transfer date mixture to a clean food processor. Process until a smooth paste forms. Add egg, flour, remaining cacao, remaining ricotta and 1/4 cup (60ml) water and process until just combined.
Step 5
Heat a large non-stick frying pan over medium heat. Spray with olive oil spray. Pour four 2-tbs portions of the batter into the pan and gently spread into 10cm discs. Cook for 2-3 mins or until bubbles appear on the surface. Turn and cook for a further 2 mins or until cooked through. Transfer to a plate and loosely cover with foil to keep warm. Repeat in batches with remaining batter, spraying pan with olive oil spray between batches, to make 12 pancakes.
Step 6
Place 1 pancake on each serving plate. Top with one-third of the ricotta mixture. Continue layering with the remaining pancakes and ricotta mixture. Top with strawberries and drizzle with chocolate sauce to serve.