Easy-Flip Buckwheat Pancakes with Chocolate Drizzle

Easy-flip Pancakes with Chocolate Drizzle | Nadia Felsch

Easy-Flip Pancakes with Chocolate Drizzle
Prep time
Cook time
Total time
yield: 4
  • 4 ripe bananas, mashed
  • 4 eggs, whisked
  • 2 cups almond milk
  • 2 cups buckwheat flour
  • 1 cup dessicated coconut
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla powder /
    2 teaspoons vanilla extract
  • 1-2 tablespoons olive oil, to cook
  • Fresh berries or preferred fruit, to serve
Chocolate Sauce
  • 2 tablespoons raw cacao
  • 2 tablespoons coconut oil, melted
  • 2 teaspoons rice malt syrup/maple syrup or honey (if not vegan)
  1. Combine wet ingredients in a mixing bowl
  2. Add dry ingredients and fold through until well combined
  3. Combine all chocolate sauce ingredients in a small bowl and set aside
  4. Heat large fry pan on medium-high heat
  5. Add oil and coat pan well
  6. Once hot, add 2 large spoonful’s of pancake batter to pan and spread to a round shape with your spoon
  7. Cook 1-2 minutes until golden brown and flip with a spatula
  8. Once cooked through, put aside and keep warm
  9. Continue with remaining batter, until all cooked
  10. Add oil to pan as required
  11. Pour over chocolate sauce and serve with fruit
  12. If chocolate has hardened, place bowl in hot water to re-liquefy
A classic option the simple and wholefoods-way! Perfect for when you’ve got a little more time on the weekends.

This mixture can be adjusted to taste and preference by substituting your milk and flour of choice – works for everyone!

Should you not be able to find buckwheat flour, substitute for a quality wholemeal or spelt option should gluten not be an issue for you.

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