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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