You can never have too many pancake recipes, right? This buckwheat pancake recipe is all about the creamy chocolate cashew cream topping. For the winter months you might want to indulge in a comforting breakfast or dessert like this, that takes seriously 10-15 minutes to whip up!
These pancakes are gluten-free, dairy-free and refined sugar free. Making gluten-free pancakes sometimes doesn’t result in fluffy, luscious clouds of pancake heaven but i have a few secrets for you to make your gluten-free pancakes a little fluffier.
1 – protein powder helps a lot – i like to use pea or rice protein powder
2 – yoghurt – this can help your pancakes rise a little
3 – apple cider vinegar – a dash of apple cider can help the rising process also
4 – add in some mashed banana for some extra creamy goodness
I’m all about being creative in the kitchen, so, what happens when you’ve run out of milk and you want to make pancakes? You use coconut water! I happened to have COCO JAX ridiculously yummy chocolate flavour on hand and it works a treat. The Chocolate flavour is actually quite creamy almost like chocolate flavoured almond milk and it’s sweetened with coconut sugar. My fiancé is obsessed with it and he’s not even a sweets man. It’s a winner and also works well when making the chocolate cashew cream.
So get your pan ready and feel free to indulge in these decadent pancakes without any guilt whatsoever, because there are no nasties in this dish, just whole food goodness.
Enjoy!
COCO JAX Buckwheat Chocolate Pancakes
makes 10-12 pancakes
What you need:
1 cup buckwheat flour
1/4 cup vanilla protein powder (rice or pea)
3/4 tsp baking powder
2 tsp apple cider vinegar
1 egg
1 carton chocolate flavoured COCO JAX coconut water
1/4 cup almond milk
coconut oil for cooking
Handful raspberries/strawberries for topping
What to do:
Whisk egg well in large bowl
Add the rest of the ingredients and whisk well until smooth
Heat pan on medium to high and melt coconut oil
Add about 1/3-1/2 cup of pancake mixture to the pan and turn pan in circles to form a larger, thinner round pancake
Cook for 1-2minutes each side. You should begin to see many bubbles on top of the pancake
With your spatula check to see if the pancake has browned nicely on the bottom and flip
Repeat until the mixture is gone. Be sure to re-oil the pan with coconut oil between pancakes to prevent burning and sticking.
Chocolate Cream:
What you need:
1/2 cup cashews (soaked for 2 hours)
2 tablespoons coconut cream
3/4 cup chocolate COCO JAX coconut water
3 dates
6 tsp cacao powder
2 tsp COCO JAX coconut oil
What to do:
Blend all ingredients in high speed blender until smooth
You can spoon a dollop of chocolate cream in between each pancake stack or simply drizzle on top
Top with raspberries or strawberries and eat!
