A couple of days ago, while I was working out how I wanted to do my Stuffed Pumpkin Pot Recipe and trying out a Failed Cheese Spread Recipe – I got really hungry.
And I just had to give it a go! So in between my pumpkin adventures (we won’t talk about the cheese spread), I whipped up a bowl of flourless pancake batter. With a chocolaty twist!
All I used were four eggs, two bananas, 1 cup cocoa and 4 tablespoons of sugar. The cooking of these pancakes were slightly less effortless, but at the end of the batch I had it down. Let me share my tips.
At first turning the pancakes was tricky. They were browning too fast at the bottom, but were not quite cooked enough to turn. I found that lowering the heat was the best way to get the pancakes to a cooked consistency for turning. I also used a cake lifter instead of the spatula for the flipping.
Beware, the pancakes come out incredibly dark. As long as you have the flame on medium low, then they are probably not burnt. The cocoa gives a very dark color to begin with, and banana browns very quickly – so don’t freak out and think that the pancakes are not worth serving. Trust me they are!
Once I had finished the batter and had a nice big stack of pancakes piled up, I chopped up a juicy pear. I plunked the slices on top, and looked around for something to use as cream. No cream on hand, so I decided to implement a little brain wave I discovered in December.
I took out some coconut oil, and beat it in a jug with a small amount of water. This causes the fat to emulsify, back into cream! I think one could do it with butter and water as well, but I must still try that one. I love this hack, because there are some situations where cream is absolutely necessary. Like for chocolate pancakes. But I am not one of those cultured souls that have a container of cream as a permanent feature in the refrigerator (sometimes I wish I was).
The other thing that I love about ‘making my own cream’ from coconut oil – is that it is vegan!
Anyway, I plopped a large dollop on top on my pancake pile, made a pot of coffee and called the Troll. We sat down on the veranda and proceeded to gobble down the chocolate pancakes.
The Troll pronounced them very good, and asked me what was in them. When I told him that they were flourless, then he said ‘So they are basically just eggs and cocoa?’ to which I replied ‘Yes, with two bananas.’
He said that that was weird, and it meant that we were practically eating a chocolate omelette. Which I couldn’t argue. However he soon forgot about any weirdness and finished the pile with gusto. With me helping of course. At some point we decided that we should really call these low carb chocolaty pancakes chomelletes!
Oh sorry, my spelling has been corrected – apparently its chomlets. Much more chic in Troll Universe.
Anyway, last thing before I leave you with the recipe, don’t leave out the pear! It was the bomb. ; )
Chomelette RecipePrint This
- 2 large bananas
- 4 eggs
- 1 tablespoon flax seed powder
- 2 tablespoons brown sugar (you could probably also use honey)
- 1 cup cocoa
- 4 tablespoons of coconut oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- One pear sliced for topping
- Cream the eggs and the sugar. Add the raising agents and vinegar.
- In a separate bowl cream the bananas and coconut oil together. Add the cocoa and flax seed powder to this.
- Combine the two bowls, gently folding in the egg mixture.
- Heat up a pan with a small amount of oil.
- Pour in your first pancake.
- Turn the heat down to medium low.
- To help the pancake firm up for flipping, you can place a large pot lid over the pan.
- Once firm enough to flip, turn the pancake and cook for half a dozen moments on the other side.
- Remove from pan and repeat until the batter is finished.
- Top with sliced pear and cream of your choice (vegan or regular) and drizzle with honey.
If you are struggling to turn the pancakes, then try using a cake lifter instead of a spatula. It works well.