cacao nib pancakes

recipe  16th September 2016 by

The delicious chocolate flavour of cacao nibs make them ideal for adding a touch of nutritious indulgence to your breakfast. They taste great in granola, oatmeal, muesli and our taste expert Holly’s wholewheat & spelt pancakes!

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pancakes thumbnail
pancake serving


  • 85 g wholewheat flour
  • 85 g spelt flour
  • 1 tbsp soft brown sugar
  • 4 tbsp cacao nibs
  • 1 tsp baking powder
  • 12 tsp bicarbonate of soda
  • 200 ml milk
  • 50 g sour cream
  • 1 tbsp sunflower oil
  • dried blueberries


Mix all dry ingredients in a large bowl and whisk together.

Mix all wet ingredients in a separate smaller bowl and whisk together.

Add the wet ingredients to the dry and gently mix together (don’t over mix). Let the batter rest.

Heat a frying pan on a medium heat for 3-5 minutes until hot. If using a non-stick pan, no need to add oil. If not, then brush a small amount of butter around the pan.

Spoon a large tablespoon of batter in the centre of the pan and sprinkle some dried blueberries on top.

Flip when you start to see bubbles come to the surface of the pancake.

Cook for 30 seconds on the other side before transferring to a plate and garnishing with fresh fruit and maple syrup!

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