Chocolate Pancake Swirls
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8pieces
  • 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
  1. Preheat oven to 190c
  2. 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.
  3. Place in oven for 5 minutes. (this is v v important as you need the oil to be piping hot for the batter)
  4. Combine all ingredients to a thick batter.
  5. Carefully remove the baking sheet from the oven. Pour batter on it carefully.
  6. Place in oven for 6 mins until firm and cooked
  7. 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).
  8. Add 3 rows of chopped up chocolate spaced out, length ways
  9. Roll up like a Swiss roll and Place back in oven for 10 minutes until the top is golden
  10. Remove
  11. Slice and enjoy
  12. *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.