Buckwheat & banana chocolate pancakes (gluten-free, dairy-free, nuts-free)

Buckwheat & banana chocolate pancakes (gluten-free, dairy-free, nuts-free)

This delicious grain-free, gluten-free, dairy-free, & nut-free buckwhet and banana chocolate pancakes are perfect for a special breakfast or for those moments when you need a special sweet but healthy treat.

Buckwheat is healthier option to traditional white flour as it is less refined, and despite its name is not a grain and it is gluten-free. It is quite nutritious, and has a good amino-acids profile, good for vegetarians and vegans.

These pancakes are also low-sugar as they take their sweetness from the banana rather than added sugar or sweetener. The banana milk, is a perfect substitute for almond milk, keeping the pancakes nuts-free and environmentally friendly, minimizing food waste. 

Easy to make, they are perfect with a drizzle of maple syrup, and some fresh strawberries or a strawberries coulis.

Ready in 10 min

Ingredients 

Serves 2

  • 2 medium eggs
  • 3 tablespoons of buckwheat flour
  • 3 teaspoons of organic chocolate powder
  • 2 small ripe bananas
  • A dash of sodium bicarbonate
  • Raw coconut oil for cooking
  • Maple syrup to taste
  • A few strawberries to garnish

Method

  • Beat the eggs, then pour the flour and chocolate powder in the mix.
  • Blend the bananas with a bit of water, until you have a creamy consistency and pour into the mix. Add some water if needed to reach desired consistency. Sprinkle a dash of sodium bicarbonate.
  • Pour the mix into a non-stick pan with a tiny bit of coconut oil.
  • When ready, serve a drizzle of maple syrup and some strawberries. Enjoy!

Have any questions? Feel free to post a question in the comments below, or engage with me on my social media, Facebook, Twitter or Instagram. Did you make this recipe? Tag me at #TheHealthyGourmet

 

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