33 In Article/ Breakfast/ Desserts/ Recipes/ Vegetarian

Healthy Chocolate Crumpets (Gluten-Free/Paleo)

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! 


Healthy Chocolate Crumpets (Gluten-Free/Paleo)
Prep time
Cook time
Total time
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.
Recipe type: Breakfast
Serves: 10
For the crumpets:

  • 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)
Optional toppings:

  1. Firstly start by switching on your oven at the lowest heat. Leave for 10 minutes to warm sufficiently.
  2. 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.
  3. In a double boiler melt your chocolate at a low temperature until smooth. Set to one side.
  4. 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.
  5. 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!
  6. 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.
  7. 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!
  8. 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.
  9. Remember do not to stir or agitate the mixture in the mixing bowl or the pan otherwise you will lose those beautiful holes!
  10. 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.
  11. 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!
You'll need some old fashioned crumpet rings for this recipe, however if you don't have any you can get away with turning cookie cutters upside down, leaving the fluted edge facing upward.

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.


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  • Reply
    Renee Kohley
    27th February 2017 at 5:38 pm

    What a great recipe! I would feel good giving this to my girls and what a treat!

    • Reply
      6th March 2017 at 3:20 pm

      Aww thank you Renee – they are super child friendly – all 3 of mine gobbled them right up!

  • Reply
    27th February 2017 at 10:56 pm

    You never fail to amaze me with these desserts – so talented!

    • Reply
      6th March 2017 at 3:19 pm

      Haha thanks Mark! Sometimes I amaze myself to be fair… I don’t know where it comes from… I don’t think it’s talent – more like scientific research and trial and error?

  • Reply
    28th February 2017 at 2:01 pm

    These look so incredible! I want some! <3

  • Reply
    28th February 2017 at 8:01 pm

    I love that you put mulberries on these. I have a mulberry bush in my yard. and LOVE it. These look amazing!

    • Reply
      6th March 2017 at 3:18 pm

      Oh my goodness – you have a mulberry bush?! I am sooooo jealous right now. I would love to have one. Thanks so much for the kind words Katja x

  • Reply
    28th February 2017 at 11:54 pm

    I love following you because you always have the most amazing English-sounding creations! Crumpets – I’ve read all about them growing up in my books, but don’t think I’ve ever actually had one. Perhaps when I went to tea the last time I went to London, but definitely never since, and definitely never a gluten-free version. So I might have to have a go at this recipe and see what they are all about!

    • Reply
      6th March 2017 at 3:17 pm

      Haha! It’s really funny because I don’t like much traditional English food – I’m more into Middle Eastern! But I do have a soft spot for certain things and crumpets is one of them. You should totally give my regular crumpet recipe a go first for a little nostalgia. Thanks so much for stopping by and leaving such kind words as always Michele x

  • Reply
    1st March 2017 at 6:41 pm

    Your photographs are always amazing, and these are no exception!!!! Love these crumpets and the toppings are on point! Always keeping it classy Georgie!

    • Reply
      6th March 2017 at 3:16 pm

      Awww thank you so much lovely 🙂 I have to stay away from your site because it makes me so hungry haha! Thanks for stopping by xx

  • Reply
    3rd March 2017 at 2:04 am

    I have never had a crumpet, but they look and sound amazing!

  • Reply
    Irena Macri
    3rd March 2017 at 8:01 pm

    This is the quintessential recipe for the London’er within 😉 Can’t wait to try these. I’d definitely have thought brownies at first glance. The more chocolate, the merrier! xx

    • Reply
      6th March 2017 at 3:14 pm

      Haha well I am London born 😉 I’m all about the chocolate I have to say. They’re very confusing – brownie taste but more of a crumpet-like texture. Thanks for stopping by Irena xx

  • Reply
    3rd March 2017 at 9:18 pm

    They look absolutely FABULOUS ! I am taking a bite from here ! YUM !

  • Reply
    Stacey Crawford
    3rd March 2017 at 11:28 pm

    I want a bite of those! I’ve only had plain crumpets, and these look so much more yummy!

    • Reply
      6th March 2017 at 3:13 pm

      These were kind of like a brownie and crumpet hybrid so I mean – chocolate always wins doesn’t it ha! I love both types for different reasons though. Thanks for dropping by Stacey x

  • Reply
    Carrie Forrest
    5th March 2017 at 8:14 pm

    What a rich and delicious way to begin the morning.

    • Reply
      6th March 2017 at 3:11 pm

      The best way to begin the morning 😉 Thanks for stopping by Carrie x

  • Reply
    Hannah Healy
    5th March 2017 at 8:20 pm

    Yumm! This is truly a delicate treat for anytime of day!

  • Reply
    Kelly Bejelly
    6th March 2017 at 2:29 am

    Oh, my dear. I applaud your creativity and willingness to think outside the box here. Congratulations on a fabulous recipe!

    • Reply
      6th March 2017 at 3:10 pm

      Awww thank you so much Kelly that means a lot coming from you – honestly! I didn’t have any willingness to not eat the whole lot though 😉

  • Reply
    Emily @ Recipes to Nourish
    6th March 2017 at 6:51 am

    This recipe is everything! I LOVE crumpets, they remind me of my mom and high tea that she used to take me to as a young girl. Such a beautiful recipe! And I’m crazy about those dried mulberries on top!

    • Reply
      6th March 2017 at 3:22 pm

      Thank you so much Emily! I LOVE them too haha! There’s nothing quite like a little bit of nostalgic food is there? Crumpets were my childhood comfort food. Thanks for stopping by x

  • Reply
    Becky Winkler (A Calculated Whisk)
    6th March 2017 at 2:37 pm

    These look so good! Would love to try dried mulberries.

    • Reply
      6th March 2017 at 3:09 pm

      Oh you just have to try them Becky they’re amazing! It’s like eating little toffees! Thanks for stopping by <3

  • Reply
    Kari Peters
    6th March 2017 at 2:53 pm

    These look incredible! I love all things chocolate and the added crunch from the dried mulberries is a great touch!

    • Reply
      6th March 2017 at 3:08 pm

      Thanks so much Kari 🙂 I love those dried mulberries! It’s like eating sweets ha!

  • Reply
    Vanessa Woozley
    6th March 2017 at 10:48 pm

    I haven’t had crumpets in years, love how you create all my favourite childhood recipes in healthier edible versions, very clever recipes.

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