Buckwheat Pancakes with Chocolate Cream Sauce
Recipe Type: Breakfast, Brunch
Serves: 10-12 pancakes
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.
  • 1 cup buckwheat flour
  • ¼ cup vanilla protein powder (rice or pea)
  • ¾ tsp baking powder
  • 2 tsp apple cider vinegar
  • 1 egg
  • 1 carton chocolate flavoured COCO JAX coconut water
  • ¼ cup almond milk
  • coconut oil for cooking
  • Handful raspberries/strawberries for topping
Chocolate Cream
  • ½ cup cashews (soaked for 2 hours)
  • 2 tablespoons coconut cream
  • ¾ cup chocolate COCO JAX coconut water
  • 3 dates
  • 6 tsp cacao powder
  • 2 tsp COCO JAX coconut oil
  1. Whisk egg well in large bowl
  2. Add the rest of the ingredients and whisk well until smooth
  3. Heat pan on medium to high and melt coconut oil
  4. Add about ⅓-1/2 cup of pancake mixture to the pan and turn pan in circles to form a larger, thinner round pancake
  5. Cook for 1-2minutes each side. You should begin to see many bubbles on top of the pancake
  6. With your spatula check to see if the pancake has browned nicely on the bottom and flip
  7. 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
  1. Blend all ingredients in high speed blender until smooth
  2. You can spoon a dollop of chocolate cream in between each pancake stack or simply drizzle on top
  3. Top with raspberries or strawberries and eat!
Recipe by Honest Cooking at https://honestcooking.com/buckwheat-pancakes-chocolate-cream-sauce/