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Bettina’s Chocolate Chip & Orange Pancakes

We love how world-renowned chef, wellness guru and social media star Bettina Campolucci Bordi communicates about food. Through her cookbooks, beautiful recipes & videos, retreats and more, her goal is to make eating more sustainably more accessible (and delicious!) for all. We set her loose in Panzer’s one day and she created two stunning recipes from our shelves. The first below. Find loads more @bettinas_kitchen and her website here.

Portrait of Bettina Campolucci BordiChocolate Chip and Orange Pancakes Recipe

These fluffy pancakes are such a treat! A showcase of the incredible produce from Panzer’s, along with some great secret ingredients that take them to the next level. Hello, Tahini halva! And the pistachio whip is incredible as a pairing.

Chocolate Chip and Orange Pancakes

Makes 8 medium sized pancakes


Coconut oil for frying (or butter)
215 grams of self raising flour
265 grams of plant milk
1 tbsp of maple syrup
2 tbsp of sweet halva paste
Orange zest from (1 orange)
Handful of chocolate chips

Whipped Pistachio & Coconut Yogurt/

1/2 packet of coyo vanilla yogurt
3 tbs of pistachio butter
Pine berries, Raspberries, Blueberries, Maple syrup for toppings

Mix all your pancake batter ingredients together (except the chocolate chips) in a big bowl. Add the orange zest and chocolate chips and stir into the batter.

In a non-stick medium sized pan, add butter or coconut oil and ladle in two to three pancakes at a time. Wait until bubbles have formed at the top and then gently flip to the other side and cook for another few minutes. Stack the pancakes up until all the batter has been used.

Quickly ladle the pistachio butter into the coconut yogurt and whip until well combined. Serve the pancakes, top with pistachio whip, maple syrup and berries!

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