These pancakes happen to be vegan, gluten-free and refined sugar free, but they also happen to be delicious and really quick to make; essential elements of a recipe when cooking breakfast. As always, the toppings can be changed to whatever you have on hand, berries would be great and will add a bright, fresh taste of summer.
What you’ll need:
2 bananas, divided
3 tbs cocoa powder
160g buckwheat flour
1 1/2 tsp baking powder
1 1/2 cups almond milk
1 tbs coconut oil
1/2 cup coconut yoghurt, to serve
Maple syrup, to serve
40g non-dairy dark chocolate, finely chopped, to serve
What to do:
Put 1 banana, cocoa, flour, baking powder and milk in a blender and blitz until smooth.
Heat coconut oil in a large non-stick frypan. Pour 1/3 cup of the batter for each pancake and cook for 2 minutes until bubbles appear on top, flip and cook for a further 1 minute. Repeat with remaining mixture.
Divide pancakes into 2 stacks and spoon over a dollop of coconut yoghurt. Cut the remaining banana into slices and divide onto pancakes, drizzle over maple syrup and sprinkle with chocolate. Serves 2.
