Raspberry Chocoholic Buckwheat Pancakes

By Megan Olson
February 2, 2016
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Author Notes: Light vegan, gluten free Raspberry Chocoholic Buckwheat Pancakes filled with warm raspberries & bursting with chocolate that’s grain & dairy free. A breakfast delight that will trick any chocoholic into eating healthy.Megan Olson

Makes: 8

Ingredients

  • 1 very ripe banana
  • 3/4 cup unsweetened coconut milk
  • 2 flax eggs (to make -> 2 tbsp flax meal & 6 tbsp water)
  • 1/2 cup buckwheat flour
  • 1 teaspoon baking powder
  • 2 tablespoons raw cacao powder
  • 1/2 cup fresh raspberries

Directions

  1. In a ramekin or small bowl, make flax egg. Set in refrigerator 30 minutes until it becomes an egg-like consistency.
  2. Using a standing or hand mixer, combine banana, flax egg, almond extract & coconut milk until banana is mashed & combined well.
  3. To the mixture, add buckwheat flour, baking powder & cacao powder to banana & combine thoroughly.
  4. Add raspberries to the mixture smashing slightly by hand until broken up into bits throughout the batter.
  5. Heat a frying pan over medium heat & spray with cooking spray.
  6. Using a 1/4 cup measuring cup, scoop mixture onto pan & cook 3-4 minutes before until pancakes begin to bubble. Flip carefully (buckwheat flour is light, I found 2 spatulas helped with flipping).
  7. Cook another 1-2 minutes on the other side then remove and cool on a rack briefly to allow pancakes to fully set.

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