Description
Buckwheat pancakes are bursting with great flavor. Top with an awesome coconut cream-chocolate sauce for a brunch that’s also fit for a lavish dessert.
Ingredients
Units
Scale
Pancakes
- 1 cup (240 ml) buckwheat flour
- 1/4 cup (60 ml) vanilla protein powder (rice or pea)
- 3/4 tsp baking powder
- 2 tsp apple cider vinegar
- 1 egg
- 1 carton chocolate flavoured COCO JAX coconut water
- 1/4 cup (60 ml) almond milk
- coconut oil for cooking
- Handful raspberries/strawberries for topping
Chocolate Cream
- 1/2 cup (120 ml) cashews (soaked for 2 hours)
- 2 tbsp (30 ml) coconut cream
- 3/4 cup (180 ml) chocolate COCO JAX coconut water
- 3 dates
- 6 tsp cacao powder
- 2 tsp COCO JAX coconut oil
Instructions
Pancakes
- Whisk egg well in large bowl
- Add the rest of the ingredients and whisk well until smooth
- Heat pan on medium to high and melt coconut oil
- Add about 1/3-1/2 cup of pancake mixture to the pan and turn pan in circles to form a larger, thinner round pancake
- Cook for 1-2minutes each side. You should begin to see many bubbles on top of the pancake
- With your spatula check to see if the pancake has browned nicely on the bottom and flip
- Repeat until the mixture is gone. Be sure to re-oil the pan with coconut oil between pancakes to prevent burning and sticking.
Chocolate Cream
- Blend all ingredients in high speed blender until smooth
- You can spoon a dollop of chocolate cream in between each pancake stack or simply drizzle on top
- Top with raspberries or strawberries and eat!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 290