“Weekends are for enjoying,” said a wise person… Whoever that was, we agree and present to you, in cooperation with
Foodfreshion and
Lumikki Photography, vegan pancakes with the finest chocolate sauce! This is the perfect way to start the day with pure indulgence, and whoever is at the breakfast table will be absolutely delighted. So grab your wooden spoons and let’s go, because we have the perfect pancake recipe for you!
Ingredients for approx. 8 pancakes
- 60 g buckwheat flour
- ½ ripe banana (optional, otherwise a little more sweetener)
- 1 tbsp ground flaxseeds
- ¼ tsp baking soda
- ½ tsp baking powder
- 1 tsp birch sugar (or sweetener to taste)
- 1 pinch of salt
- ¼ tsp cinnamon
- 2 tsp cocoa powder
- ¼ l oat milk (gluten-free)
- ½ tsp vinegar
- Organic Virgin Sunflower Oil for the pan
For the sauce
- 1 tbsp maple syrup
- 1 tbsp Raw Organic Sunflower Seed Butter
- 1 tsp Organic Virgin Sunflower Oil
- 1 pinch of salt
- 3 tbsp oat milk
Toppings (as desired)
fresh fruit, cocoa nibs, bee pollen
Preparation
- In a bowl, mix 1 tbsp of ground flaxseeds with 2.5 tbsp of water to create a “flax egg.” In a second bowl, combine the buckwheat flour, baking soda, baking powder, salt, cinnamon, and cocoa powder. Peel a banana, cut it in half, and mash one half with a fork.
- Add ½ tsp of vinegar to the oat milk and mix with the flour mixture. Add the flax egg and the mashed banana. Stir well and set aside.
Mix all the ingredients for the sauce together and set aside with the toppings until ready to serve.
- Heat sunflower oil in a pan. Pour in 2 tbsp of batter per pancake and fry on both sides over medium heat for 1–2 minutes each until golden brown. Continue until all the batter is used.
- Stack the pancakes on a plate. Pour some sauce over them and add your desired toppings. Ready to serve!
