Serves 2-4 depending on how hungry you are
Makes approx. 8 pancakes
Vegan | Gluten Free | Refined Sugar Free | Nut Free Option
Ingredients
Pancakes:
1 1/2 cups flour - I used Buckwheat
1 1/2 cups almond milk (or any milk of your choice)
1 ripe banana
1 tbsp maple syrup
1-2 tbsp raw cacao powder
1 heaped tbsp chia seeds
1/2 tsp baking soda
2 tbsp raw cacao nibs
Sauce:
1 cup of blueberries or raspberries (or a mixture!)
1/4 cup water
1 tbsp lemon juice
1 tbsp maple syrup
optional 1 tsp flour to thicken
A handful of whole berries to top at the end.
Tips:
- I recommend using a blender to make the pancake batter to create a smooth consistency and to break down the chia seeds. If you don't have one, you can whisk by hand.
- Sometimes when you get half way through the pancake mixture the pan is too hot and can start burning the pancakes. I often turn the heat down to a low-med heat at this point.
1. I found this recipe to be so quick and easy to make if you have a blender. Simply put all of the pancake ingredients into a blender (I use a NutriBullet) apart from the cacao nibs, and blend for a few seconds until a smooth batter forms.
2. Stir in the cacao nibs and let the mixture sit for a couple of minutes to allow the chia seeds to thicken up. In this time you can start on the sauce.
3. In a small saucepan add the blueberries, water, lemon juice and maple syrup and turn it onto a medium-high heat.
4. Now heat a frying pan with a little oil - I prefer coconut oil - and keep the pan on a medium heat.
5. When the sauce starts bubbling, turn the heat down slightly and stir. It will take a few minutes for the blueberry sauce to thicken but if it's looking a little too watery you can add a tsp of flour to help thicken.
6. When your frying pan is hot, pour the mixture into the middle of the pan until you reach your desired pancake size. Leave for a minute or 2 on each side. Repeat until all the mixture has gone.
7. Stack up the pancakes and drizzle with the delicious blueberry sauce! Tuck in…
