Pana Chocolate Pancakes

This big on taste, yet simple to make recipe is organic, and contains no dairy, gluten or refined sugar. One pancake or the whole thing. A guilty pleasure that's not so guilty after all.


1 C buckwheat flour

3 Tb cacao powder

1 ts baking powder

¼ ts bicarb soda

1 pinch of salt

1 flax egg (6 Tb water + 2 Tb flax meal)

¾ C almond milk

1 Tb apple cider vinegar

1 Tb coconut oil, melted

1/3 C maple syrup

Pana Chocolate squares

Coconut cream and seasonal berries to serve


To make the flax egg, combine the water and the flax meal in a small bowl.

Refrigerate for about 15 minutes, the water will be completely absorbed by the flax and a soft gel will form. Add the almond milk, coconut oil, apple cider vinegar and maple syrup.

In a separate bowl, place the dry ingredients. Pour the liquid into the dry mix and stir to combine.

Spoon the mixture into a heated frying pan and cook for 2 minutes or until bubbles appear on the surface. Turn and cook for a further 1-2 minutes or until cooked through.

Serve with whipped coconut cream, fresh berries, extra maple syrup and Pana Chocolate squares.

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