Alexis Adjei ©2019

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Organic Hazelnut and Cocoa Spelt Pancake Balls

January 29, 2019

I've had this little pop cake maker for almost a year now and only now am I finding some use for it. Needless to say, it worked like a gem and was worth every penny. I have the same machine and brand for making waffles, so it was pretty much the same cooking method, just different plates. 

 

I had a strong craving for pancakes for breakfast, however wanted to try something a little different. These Organic Hazelnut and Cocoa Spelt Pancake Balls were just what the baby ordered and funnily enough can double up as cute dessert too depending on what its served with. Thanks to my handy little machine they were quick and easy to make, my yield was about 36 balls in total, more than enough for 2-3 people to share and usually that would have made up around 5-6 regular pancakes made in a pan. 

I used spelt flour for this recipe for two reasons, one because spelt flour is better than regular flour. It isn't gluten free however it is made up from a different molecular than regular wheat. It is not as harsh, its a lot more fragile and water soluble making it much easier to digest. Secondly because its the only flour I have in my house and I wasn't in the mood to waddle to the local shop, lol.

 

With that said if you don't have spelt flour, don't like it or have no issues with gluten intolerance then you can definitely use plain flour, however my recommendation is to try and substitute any plain flour in your kitchen for unbleached organic flour or better yet, organic wholewheat flour that you can order via amazon or any online health food store. Keep scrolling for recipe!

Prep Time: 5 mins

Cooking Time: 15 mins

Yield: 36 Balls 

Ingredients: 

 

80g Organic Spelt Flour

1 cup Organic Coconut Milk

4 tbsp Organic Coconut Sugar

1/4 tsp Barcarbonate of Soda 

1/2 tsp Vanilla Essence 

1/2 tsp Cinnamon Powder

1 Organic Egg

Dairy Free Hazelnut and Cocoa Spread or Nutella 

Pomegranate 

Oil/Butter

What you'll need: 

 

Mixing Bowl 

Measuring Cup

Measuring Spoons

Balloon Whisk 

Pop Cake Maker 

Scales 

Pastry Brush

Teaspoon

Method:

 

Add the flour, egg, milk, coconut sugar, vanilla and cinnamon into the mixing bowl.

Using the ballon whisk, mix all the ingredients together. 

 

Next turn on your pop cake maker and lightly brush over with oil or butter so the 

pancakes don't stick.

 

Once hot, using your teaspoon, fill up the holes half way with pancake mix. Once all

the holes are filled, take your hazelnut spread and squeeze drops into the centre. 

 

Again with the teaspoon take some more pancake mix and cover the spread over. 

Close the maker and flip. Cook for 2-3 minutes and then open and remove your

balls. Repeat steps until your mix is entirely depleted.

 

Top with more hazelnut and cocoa spread and fresh pomegranate or any fruit of your 

choice. Happy indulging!

 

For a quick video demo of this recipe, head over to my Instagram IGTV for more. If you do make this recipe, please share it with me so I can see your amazing take on it and how it turned out! Leave your comments, post on Instagram with #LexiesRecipes and #AlexisAdjei 

 

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