October 26, 2026

Chocolate and Pear Pancakes

The ultimate weekend breakfast. Fluffy chocolate pancakes meet sweet and seasonal juicy pears, topped with a tasty, citrussy yoghurt dollop. The yoghurt is boosted with an UNROOTED baobab fruit powder sachet to help you hit your fibre goals first thing in the morning, and keep you feeling great all day.

Serves: 2 - 3

Time: 10 minutes prep + 20 minutes cooking

Fibre content: ~17g per serving

Ingredients:

For the pancakes:

240ml dairy-free milk
1 tbsp apple cider vinegar
80g spelt flour
80g oat flour
20g cacao powder
1 tbsp ground flaxseed
1 ½ tsp baking powder
¼ tsp bicarbonate of soda
2 tbsp maple syrup
1 pear, cored and chopped small
Oil, for frying e.g. coconut or olive oil

For the pears:

2 pears, cored and chopped small
1 tsp olive oil
1 tsp coconut sugar
½ tsp cinnamon

For the baobab yoghurt:

2 - 3 x UNROOTED Good Fibre Baobab Fruit Sachets (1 per serve)
120g dairy-free yoghurt, per serve
Grated dark chocolate
1 tbsp maple or agave syrup

Method:

1. For the pancake batter, stir together the milk and vinegar and leave for 5 minutes to curdle.

2. Into a mixing bowl, add the spelt and oat flour, cacao powder, ground flaxseed, baking powder and bicarbonate of soda and whisk. Pour in the milk mx with the maple syrup and whisk until smooth. Leave for 5 minutes to thicken.

3. Chop the pear, add to the pancake batter and stir well.

4. Heat a non-stick pan with oil and once hot, drop spoonfuls of the pancake batter ito the pan (you can fit 2-3 depending on your pan size – do not overcrowd the pan). Allow to cook over a medium-high heat for 2-3 minutes, until golden and smooth underneath and then flip over to cook the second side. Remove from the pan and keep warm on a plate under a dish cloth.

5. Repeat to make all the pancakes – you will make about 10.

6. For the pear topping, add the chopped pears, olive oil, sugar and cinnamon to a pan and cook over a medium heat for 10 minutes, until soft and juicy.

7. When ready to serve, make the baobab yoghurt. Whisk the yoghurt and good fibre sahet until smooth.

8. Spread some of the yoghurt onto a plate and top with the pancakes and then the rest of the yoghurt. Spoon over some pears, a grating of dark chocolate and some syrup, if you like. Enjoy straight away.

9. The pancakes can be made ahead of time and kept in the fridge, once cool, in a sealed container for 2-3 days or the freezer for 1 month. Allow to defrost and warm back up in the pan.

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