Buckwheat, banana and coconut pancakes
My buckwheat, banana and coconut pancakes are so fluffy and versatile they can be served to any age, sweet or savoury! The buckwheat in this is a great alternative for those wanting or needing to try a gluten free diet and the maple syrup in the sauce is the perfect alternative to refined sugar. The raw cacao is the highest plant-based source of iron out there and contains higher amount of calcium than cow’s milk. This is certainly a chocolatey topping you can enjoy without any repercussions.
- 2-3 ripe bananas
- 4 large organic eggs,
- 4 tbsp desiccated coconut
- 100g (3/4) cup of buckwheat flour
- 350ml/3/4 cup of coconut or almond milk
- 1 tsp cinnamon
- Pinch of salt
- Coconut oil for the frying pan
- Tsp date/maple syrup (optional)
Raw Chocolate Sauce
- 1 tbsp maple syrup (or date syrup)
- 1 tbsp coconut oil
- 2 tbsp raw cacao powder
- pinch of sea salt
- ¼ tsp vanilla powder (optional)
- Drop of nut milk
- Coconut flakes
- Chopped nuts or seeds
- Banana slices
- Whiz up bananas in blender
- In a large bowl whisk flour, salt and cinnamon together
- Whisk up eggs together then combine with rice milk and date syrup
- Either use a blender or stir all of the ingredients together
- Melt some coconut oil onto frying pan under high heat
- Scoop a ladle full of batter into the pan and cook until little bubbles appear on the surface (about two minutes). Flip over and cook for two more minutes.
- Transfer on a plate and cover with a clean towel to keep warm.
- Continue the same with the remaining batter, greasing the skillet every time you start a new pancake.
- Before serving, top with banana slices, chopped nuts, seeds, coconut flakes and a drizzle with raw chocolate sauce.