We absolutely adored my aunt’s Irish soda bread. from the County of Cork.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- ½ cup cocoa powder
- ⅓ cup flax seeds
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 ½ cups coconut milk
- 1 egg
- 2 tablespoons vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 teaspoon vegetable oil
Instructions
- Whisk flour, sugar, cocoa powder, flax seeds, salt, and baking powder together in a bowl. Stir coconut milk, egg, 2 tablespoons vegetable oil, and vanilla extract into flour mixture until batter is smooth.
- Heat a skillet over medium heat; add 1 teaspoon vegetable oil. Drop batter by large spoonfuls onto the griddle, creating 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts
| Calories | 574 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 7 g |
| Protein | 10 g |
| Saturated Fat | 15 g |
| Sodium | 542 mg |
| Sugars | 41 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I made these for all my kids and cousins when they were visiting for Christmas and they were a huge hit. They are not too sweet. Just the right amount of chocolate.
Wow, these should be called “Fudgy Brownie Pancakes.” I served with real maple syrup and real whipped cream–what an indulgent treat for breakfast. When cooking I was concerned that they were thick and not fluffy. But the taste was so good. They are very rich; I couldn’t eat as many as I do with regular pancakes. My toddler loved them too. The only change I made to the recipe was to use ground flax instead of seeds. Actually, I just looked up Chef Jacob’s personal recipe for these, and he said “flax meal,” which would be ground flax. So, I guess I didn’t really change the recipe.