These cacao pancakes are gluten-free, and get a subtle caramel flavour from the addition of dates.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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.
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.
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.
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.
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.
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.