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 (the thickened coconut cream from a can of full-fat coconut milk)
- 40 g dark chocolate
- 1-2 tablespoons agave
Preparation
Place all the dry ingredients in a medium-sized bowl.
Put banana and 150 ml rice milk in the blender and blend until smooth.
Add the banana mixture to the bowl with dry ingredients and mix well.
Adjust sweetness if needed.
Brush the pan with coconut oil and preheat it under medium-low heat.
Pour the batter into a circle (I used 2 tablespoons for each pancake).
When the pancake starts bubbling a bit and the bottom is lightly browned, flip it over and cook briefly on the other side.
Serve with chocolate sauce and top with raspberries and cherries.
Chocolate sauce
Melt chocolate over low heat in a medium pot.
Stir until smooth.
Let it cool down a bit.
Add coconut cream, melted chocolate and agave to the blender and blend shortly until smooth.
