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
Ingredients
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1
very ripe banana
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3/4 cup
unsweetened coconut milk
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2
flax eggs (to make -> 2 tbsp flax meal & 6 tbsp water)
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1/2 cup
buckwheat flour
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1 teaspoon
baking powder
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2 tablespoons
raw cacao powder
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1/2 cup
fresh raspberries
Directions
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In a ramekin or small bowl, make flax egg. Set in refrigerator 30 minutes until it becomes an egg-like consistency.
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Using a standing or hand mixer, combine banana, flax egg, almond extract & coconut milk until banana is mashed & combined well.
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To the mixture, add buckwheat flour, baking powder & cacao powder to banana & combine thoroughly.
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Add raspberries to the mixture smashing slightly by hand until broken up into bits throughout the batter.
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Heat a frying pan over medium heat & spray with cooking spray.
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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).
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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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