paleo-choc-chip-pancakes

Paleo choc-chip pancakes with nut butter and berry jam.

Yes you are 100% gonna wanna go and make these paleo choc-chip pancakes with nut butter and berry jam! 

Thanks to SBS for taking the amazing, drool-worthy photo! We thought very highly of you until you treated us horribly on your TV show. Urgh!

But still! Our recipe is great. 

Always merrymaking,

Emma + Carla 

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Paleo choc-chip pancakes with nut butter and berry jam
Serves 4
Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
STUFF YOU NEED
    FOR THE JAM
    1. 2 cups mixed berries (fresh or frozen)
    2. ¼ cup chia seeds
    3. 2 tbsp lemon juice or water
    FOR THE NUT BUTTER
    1. ½ cup walnuts
    2. ¼ cup macadamias
    3. 1 tbsp maple syrup
    4. ½ tsp sea salt
    5. 2 tbsp coconut oil, melted
    FOR THE PANCAKES
    1. 4 eggs
    2. ⅓ cup coconut milk
    3. ¼ cup coconut flour
    4. ¼ cup nut butter
    5. ½ tsp baking soda
    6. ½ tsp vanilla extract
    7. pinch of Himalayan pink salt
    8. ½ cup good quality sugar free dark chocolate, finely chopped
    9. 2 tsb butter
    NOW WHAT
    1. To make the jam, in a saucepan over low heat, combine the berries, chia seeds and 2 tablespoons of water.
    2. Keep stirring until the berries become soft, about 5-8 minutes.
    3. Take the jam off the heat and mash the berries with a fork.
    4. Transfer to a bowl and allow to cool in the fridge while making the nut butter and pancakes.
    5. To make the nut butter, place all ingredients except coconut oil in a food processor or high powered blender and pulse.
    6. Add coconut oil slowly until a smooth butter forms.
    7. Place in a bowl and set aside (you’ll need to use some in and on the pancakes).
    8. To make the pancakes, place all of the ingredients except the chocolate and butter into a food processor or high powered blender. Whiz until smooth.
    9. Transfer into a bowl, add the chocolate and stir through.
    10. 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.
    11. 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.
    12. Cook for a further 1-2 minutes and place on a plate, cover with foil.
    13. Continue to cook pancakes until all the batter is used, about 8 pancakes in total.
    14. Serve pancakes with a generous spoon of nut butter and a dollop of jam.
    MERRYMAKER TIP
    1. Add maple syrup and mixed berries. Becuase YUM!
    The Merrymaker Sisters | Easy Healthy Recipes + Online Yoga and Pilates Program https://themerrymakersisters.com/