“Perfecting a healthy pancake was high on our to-do list and it’s taken us two years to come up with this recipe. Believe it or not, these pancakes pack a seriously healthy punch. We love to serve our pancakes with loads of toppings, two of our favourites are nut butter and berries.” Emma and Carla Papas, The Merrymaker Sisters
- 2 cups mixed berries (fresh or frozen)
- ¼ cup chia seeds
- 2 tbsp lemon juice or water
- ½ cup walnuts
- ¼ cup macadamias
- 1 tbsp maple syrup
- ½ tsp sea salt
- 2 tbsp coconut oil, melted
- 4 eggs
- ⅓ cup coconut milk
- ¼ cup coconut flour
- ¼ cup nut butter
- ½ tsp baking soda
- ½ tsp vanilla extract
- pinch of Himalayan pink salt
- ½ cup good quality dark chocolate, finely chopped (we use Loving Earth, it has no nasties)
- 2 tbsp butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 10 minutes
To make the jam, in a saucepan over low heat, combine the berries, chia seeds and 2 tablespoons of water. Keep stirring until the berries become soft, about 5-8 minutes. Take the jam off the heat and mash the berries with a fork. Transfer to a glass bowl and allow to cool in the fridge while making the nut butter and pancakes.
To make the nut butter, place all ingredients except coconut oil in a food processor or Vitamix and pulse. Add coconut oil slowly until a smooth butter forms. Place in a bowl and set aside (you’ll need to use some in and on the pancakes).
To make the pancakes, place all of the ingredients except the chocolate and butter into a food processor or Vitamix. Whiz until smooth. Tip into a bowl, add the chocolate and stir through.
Melt ½ tablespoon of butter in large frypan over medium heat and place about ¼ cup of batter in each half of the frypan, cooking 2 pancakes at a time. The batter will be quite runny.
Cook pancakes until small air bubbles form on top, this will take around 3-4 minutes. Flip carefully with a spatula and press slightly so the batter cooks evenly. Cook for a further 1-2 minutes and place on a plate, cover with foil. Continue to cook pancakes until all the batter is used, about 8 pancakes in total.
Serve pancakes with a generous smear of nut butter and a dollop of jam. You may also like to add maple syrup mixed berries.
• Extra jam will keep refrigerated for 3 days.
• Extra nut butter will keep for 5 days refrigerated.
Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food preparation by Alice Storey & Georgina Larby. Creative concept by Louise Fay .
Emma and Carla Papas from The Merrymaker Sisters, as their blog name suggests, are real-life Aussie sisters on a mission to make the world a healthier, happier place. They are holistic health coaches and authors of numerous paleo cookbooks.