Chocolate Buckwheat Pancakes
Ingredients
- 60 g buckwheat flour
- 60 g white rice flour
- 30 g cacao powder
- 40 g coconut sugar
- 1 ripe banana (approx. 100 g)
- 150 ml rice milk
- 1 teaspoon baking powder
Chocolate sauce
- 60 g coconut cream
- 40 g dark chocolate
- 1-2 tablespoons agave
Preparation
Place all the dry ingredients in a medium-sized bowl.
Blend the banana and 150 ml rice milk until smooth.
Add the banana mixture to the dry ingredients and mix well.
Adjust sweetness if needed.
Brush a pan with coconut oil and preheat it over medium-low heat.
Pour the batter into circles using about 2 tablespoons per pancake.
When bubbles form and the bottom is lightly browned, flip and cook briefly on the other side.
Serve the pancakes with chocolate sauce and top with raspberries and cherries.
Chocolate sauce
Melt the dark chocolate over low heat in a medium pot, stirring until smooth.
Let the melted chocolate cool slightly.
Add the coconut cream, melted chocolate, and agave to a blender and blend until smooth.
