This morning for breaky, I made something a little different & very fitting for a Saturday breaky: PANCAKES!!!! And CHOCOLATE PANCAKES, at that! They’re kid-friendly, vegan, gluten, egg, dairy & refined sugar-free & the batter contains NO ADDED SUGAR (not even natural sugar!). They’re FLUFFY, CHOCOLATEY, DELICIOUS, WARM & LITERALLY A PANCAKE’S LOVER DREAM COME TRUE!
VERDICT: THEY WERE AMAZING!!!!!! 😍😋
Who knew pancakes this healthy could be THIS good?!
Buckwheat is an amazing source of easily digested plant-based protein, fibre + good carbs. It’s great for gut + skin health & energy. It contains a ton of vitamins + minerals, such as iron + magnesium, it’s gluten-free & non-allergenic & however you flavour it, it’s guaranteed to taste delicious!
I used sprouted buckwheat flour, which means nutrient content is enhanced, digestion is made easier & fibre + protein is maximized! The rest of the recipe comes together in under 5 minutes & is super simple to prepare! Safe to say, this is the perfect Saturday or Sunday morning brunch, whether you need something nourishing to recover from a night of partying, you’re surprising your honeybee with breaky in bed, or treating the kiddies to something healthy but yummy!
I topped mine with Ceylon cinnamon, coconut flower syrup, plum & apple chunks! But you can have fun with the toppings & use any & all of your faves. I’m talking cacao nibs, chocolate chips, flax/chia/sunflower/pumpkin/hemp seeds, cacao powder, maple or yacon syrup, berries, any other fruit of your choice, organic unsweetened shredded coconut, raisins, cranberries, goji berries or any nuts!
INGREDIENTS (FOR 6 MEDIUM PANCAKES or 8 SMALLER ONES):
- 1 cup sprouted organic buckwheat flour
- 2 tbsp. raw organic cacao powder
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1 pinch of sea salt
- 1 banana, mashed
- 1 cup + 2 tbsp. organic unsweetened almond milk
- 1 tsp. pure organic vanilla extract
- Coconut oil cooking spray
- TOPPINGS: Coconut flower syrup, prune & apple cubes
- Mash the banana.
- Add the batter ingredients to a large mixing bowl & whisk until fully combined & incorporated. Start with 1 cup of almond milk & add more, 1 tbsp. at a time, if the batter feels too thick. The batter should be of dropping consistency & not runny.
- Heat a skillet over medium-high heat & spray with coconut oil cooking spray.
- Once heated, pour about 1/3 cup of batter into the pan, spreading the batter by tilting the pan. Lower the heat to medium & let cook. Cook until the top dries up & there are small holes on the surface, about 2-3 minutes. You should be able to flip it with a spatula. Flip & cook for another minute or two on the other side.
- Repeat until you run out of batter.
- Plate the pancakes, add toppings & serve warm.
- ENJOY! 🙂