Easy-Flip Pancakes with Chocolate Drizzle
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 4
Ingredients
Pancakes
- 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)
Instructions
- Combine wet ingredients in a mixing bowl
- Add dry ingredients and fold through until well combined
- Combine all chocolate sauce ingredients in a small bowl and set aside
- Heat large fry pan on medium-high heat
- Add oil and coat pan well
- Once hot, add 2 large spoonful’s of pancake batter to pan and spread to a round shape with your spoon
- Cook 1-2 minutes until golden brown and flip with a spatula
- Once cooked through, put aside and keep warm
- Continue with remaining batter, until all cooked
- Add oil to pan as required
- Pour over chocolate sauce and serve with fruit
- If chocolate has hardened, place bowl in hot water to re-liquefy
Notes
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.
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.
