So it’s Pancake Day on Tuesday and I fancied something a little different. I do love pancakes but the internet is currently littered with thousands of healthy, Paleo and gluten-free pancake recipes so I thought maybe this year I should bring you something a little more interesting – Chocolate Crumpets! My Paleo Crumpets have been such a hit that I thought they could do with a little upgrade anyways, and I couldn’t figure out how until I saw an article about Knead Bakery (thanks for the inspiration guys) launching their chocolate crumpets in selected Selfridges stores. I mean what could be better than adding a hefty dose of chocolate to the beloved British crumpet?!
If a brownie and a crumpet had babies they’d totally be these ultra decadent, but healthy, Chocolate Crumpets. Perfect for Pancake Day or just for a good old fashioned nosh.
I’ve treated my Chocolate Crumpet recipe a little like a brownie and added in melted chocolate instead of cacao powder but you can do this if your prefer (you’ll need about 3 tbsp). I used 90% Lindt in mine but feel free to use 85% if 90% seems a little too bitter for your tastes. You can also reduce the amount of chocolate, using anywhere from 50g upward – and that’s the real beauty of this recipe – it is fully customisable to your own personal preferences. Just make sure that you add less liquid to obtain the correct texture if reducing your chocolate.
It’s hard to describe the texture of these Chocolate Crumpets, they’ve definitely got the chew of the traditional crumpet, ever so slightly cake-y but still crumpet-y, and they pack a superbly brownie like flavour that’s rich but not too overpowering. I really enjoyed them when hot or cold, toasted or just lightly warmed in the oven or microwave – it really didn’t matter because they were A-MAZING.
…the chew of the traditional crumpet, ever so slightly cake-y but still crumpet-y, and they pack a superbly brownie like flavour that’s rich but not too overpowering…
They’re the most versatile crumpets that I’ve ever eaten and certainly the tastiest. I couldn’t help but drape mine in lashings of almond butter and agave nectar, a rare treat in my house, giving them a golden syrup like kick. I topped them off with a few organic dried mulberries and pure cacao paste drops to counteract the sweetness, adding to the depth and richness of the chocolate. One thing that I did find made them taste literally epic, was to leave them to fully cool down after cooking and then heat them up again as when you first cook them they almost seem too soft in the middle.
I really struggled to photograph these – I picked up a super cheap collapsible reflector from Amazon that’s helping to fight the awful British glum lighting that we are currently blessed with – which was great but holding a crumpet steady in one hand, a remote in another, and a reflector between your knees to get the perfect shot of crumpet-y goodness was less than enjoyable. I picked up that fab little polished tree stump from TX Maxx of all places for a bargain of just £7.99 and I think that it is definitely my favourite new prop to play with.
So anyway, I have nattered on more than usual with my blog post, this could be because I’ve had a glass of the most amazing organic Cabernet Sauvignon, or maybe just because I got to eat a couple of uber delicious chocolate-y crumpets (I’m a self professed chocolate addict), or possibly the two combined. Either way I’m in a pretty good mood and can’t wait to make these again, although it’s back to keto for me on Pancake Day (sigh) so I’ll be making myself some quick and easy keto pancakes.
If you like chocolate and you like crumpets then make these for Pancake Day, or for whenever you want to have a super yummy treat. Let me know what you would slather on your Chocolate Crumpets in the comments box below, or even better if you’ve made these beauties tell me what you thought of them!
- 100ml boiled water
- 100ml nut milk
- 75ml cold water
- 3 tbsp coconut sugar
- 1 cup tapioca/arrowroot flour
- ¾ cup almond flour
- 1.5 tbsp baking powder
- 2 tsp quick yeast
- 1 tsp milled chia seeds (optional but great for texture)
- ¼ tsp fine Himalayan pink salt (if coarse grind)
- 2 eggs
- 3-4 tbsp raw honey/maple syrup/agave
- 1 tbsp vanilla extract
- 100g good quality dark/raw chocolate (melted)
- ½ tsp red wine vinegar or apple cider vinegar
- 1 tsp bicarbonate of soda
- 25g raw grass-fed butter/coconut oil (for cooking)
- Firstly start by switching on your oven at the lowest heat. Leave for 10 minutes to warm sufficiently.
- In a large heatproof mixing bowl sieve in your tapioca and almond flours. Add your baking powder, quick yeast, milled chia seeds and Himalayan pink salt. Using a whisk thoroughly mix the ingredients until evenly distributed.
- In a double boiler melt your chocolate at a low temperature until smooth. Set to one side.
- In a measuring jug combine hot water with the coconut sugar and stir until dissolved. Stir in your almond milk followed by your cold water. Slowly pour in 100ml of your milk mix whisking fastly. Next whisk in your eggs and liquid sweetener of choice until you start to make a nice smooth batter.
- Pour in another 100ml of your milk mix into your batter a small amount at a time, whisking thoroughly. Next pour in your melted chocolate and whisk until smooth. It may start to thicken up slightly but do not worry. Gradually pour in more of the milk mixture if needed until the batter becomes the consistency of thick cream - think double cream. If you have any of your milk mixture left leave to one side as you may need it after the proofing stage!
- Turn your oven off but leave the light on and cover your mixing bowl with a damp towel. Place into the pre-heated oven for 15 minutes. Be sure to leave the door open for the first 5 minutes and then close for the remaining 10.
- Remove your mixture from the oven and give it a quick whisk - if your batter seems thicker than the consistency of double cream then pour in a little of your reserved milk mix until the texture is right. Add in your red wine vinegar followed by your bicarbonate of soda and whisk. Place back into the oven for another 15 minutes. Remove from the oven very carefully and be sure not to agitate the mixture - DO NOT STIR! The bicarbonate of soda is what creates the holes in your crumpets!
- Take your crumpet rings and generously grease them with butter or coconut oil. Heat a large frying pan or skillet on a low heat and gently brush with butter or coconut oil then place your pre-greased crumpet rings in the pan. Pour in ⅔ cup into each crumpet ring. If using cookie cutters you'll probably only want to use around 3 tbsp of mix per crumpet.
- Remember do not to stir or agitate the mixture in the mixing bowl or the pan otherwise you will lose those beautiful holes!
- Gently place a lid onto your frying pan and leave to cook for around 6 minutes. Firstly you will see lots of tiny bubbles form on the surface which transform into larger ones and then begin to burst. Once the surface of the crumpets begin to look firm it will be time to lift the rings off. Using two forks anchor into the upper lip of the rings and firmly but slowly lift the rings off.
- Using a spatula flip over your crumpets, cover and cook for a further 2-3 minutes until lightly golden. Repeat the process until you have cooked all of the batter. Serve toasted with some melted grass-fed butter, almond butter, maple syrup, and dried mulberries!
If using active dried yeast you will need to prepare a yeast starter and follow the instructions in my Paleo Crumpets recipe for this using the same proportions of liquids within the recipe.
*Please note that Prep Time is equal to 10 minutes plus 45 minutes proofing.
**Please note that all cup measurements used are British cups and thus equal to 250ml unless stated otherwise.