Choc wattleseed pancakes

An easy but decadent pancake recipe that is packed with Australian flavour.



    • 3 eggs
    • 250ml milk (cow or soy)
    • 1 & 1/2 tablespoons caster sugar
    • 1 teaspoon wattleseed
    • 1/2 teaspoon cinnamon powder
    • 1 tablespoon NOIR chocolate powder*
    • 1/4 teaspoon salt
    • 150gm self-raising flour (1 cup)
    • 1 teaspoon baking powder
    • Honey to serve.
      *You can use an alternative dark chocolate powder

Bush mint berries topping

    • 1 punnet strawberries, topped
    • 1 punnet raspberries
    • 1/2 teaspoon peppermint gum
    • 1 tablespoon sugar



  1. Whip the cream with spices and sugar, set aside in the fridge until you serve.
  2. In a bowl, whisk all the pancake ingredients until just combined. Rest in the fridge for 30 minutes.
  3. Combine berries in a non-stick pan or saucepan, add a dash of water and sprinkle in the sugar and peppermint gum. Gently heat until softened & a little juicy and the sugar has melted. Set aside to serve.
  4. Cook your pancakes evenly on both sides.
  5. Serve the pancakes with a spoon of whipped cream on top, spoon over the berries with some juice and finish with a drizzle of honey

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