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.

Makes 6

Ingredients:

Pancakes

• 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

Toppings

• Coconut flakes
• Chopped nuts or seeds
• Banana slices

Method:

1. Whiz up bananas in blender
2. In a large bowl whisk flour, salt and cinnamon together
3. Whisk up eggs together then combine with rice milk and date syrup
4. Either use a blender or stir all of the ingredients together
5. Melt some coconut oil onto frying pan under high heat
6. 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.
7. Transfer on a plate and cover with a clean towel to keep warm.
8. Continue the same with the remaining batter, greasing the skillet every time you start a new pancake.
9. Before serving, top with banana slices, chopped nuts, seeds, coconut flakes and a drizzle with raw chocolate sauce.