A simple and utterly delicious recipe for chocolate pancake swirls. It is a slightly adapted version of my Yorkshire pudding recipe from my festive ebook. Very similar in taste and texture to the inside of a pain-au-chocolat.
If you aren’t a chocolate fan then you could add berries or some cinnamon covered cooked apples. An amazing breakfast dish or as a snack. Alternatively you could make it in to a savoury dish by adding some herbs or spices to the batter (perhaps some fresh parmesan too) and then filling however you wish. The key ingredient in this recipe is arrowroot. You are welcome to try something alternative but I cannot promise the same results. I buy our arrowroot from Sainsbury’s. It is in the baking section, next to the baking powder etc. It is very cheap to buy, about £1.50.
I am so fortunate and grateful to have built up a wonderful community. 10 of which have tried and tested this recipe for me and the results and comments have been filled with excitement and positivity. This really is a recipe you are going to want to try. My daughter, Florence helps me make it, it’s very kids friendly in taste and texture. Just make sure they stay away from the oven and the oil, of course. They are perfect straight from the oven or alternatively had directly from the fridge. When you have made them once, you will make them again and again.
I use a heavy based roasting tin which I add a silicone baking sheet to. Up to you what size you want to use, but the bigger the tray, the thinner the batter and vice versa.
Carbs wise, they work out as about 4g carbs per piece (based on whole milk, 90% chocolate). You will need to calculate it yourself if you are diabetic, based on what chocolate % you use and what flour and milk you use.
Hope you enjoy it. Do tag me in your creations and leave a comment letting me know how you get on!
*note: I will be updating the photos. These are just holding ones taken from my phone for now.
- 60g double cream (or coconut milk from a tin)
- 60g milk of choice (I use whole milk)
- 35g arrowroot powder (this is a key ingredient)
- 20g ground almonds or ground brown linseed or other flour but not coconut flour.
- 1tsp sugar (I used coconut sugar), you could use sweetener or you could leave if out
- 50g chocolate, chopped up. Your choice of %
- 2 large eggs
- Coconut oil or other oil
- Preheat oven to 190c
- Put 2 tbsp coconut oil on a baking sheet (with raised sides, grease it all). I use a heavy based baking tray which I line with a silicone baking sheet.
- Place in oven for 5 minutes. (this is v v important as you need the oil to be piping hot for the batter)
- Combine all ingredients to a thick batter.
- Carefully remove the baking sheet from the oven. Pour batter on it carefully.
- Place in oven for 6 mins until firm and cooked
- Remove (it might have puffed up, depending on what milk you used - plant based ones tend to cause this and lactose free. Don't worry, it will reduce as soon as it is out of the oven).
- Add 3 rows of chopped up chocolate spaced out, length ways
- Roll up like a Swiss roll and Place back in oven for 10 minutes until the top is golden
- Slice and enjoy
- *note. Best to use a non stick baking tray with raised sides. I use a silicone one which makes rolling it v easy. The liquid will be loose but it it cooks v quickly.