Boy do I love pancakes. Seriously, they have to be my most favorite breakfast! You can get really creative with it and they usually always turn out incredibly delicious. I’ve been getting the hang of vegan pancakes recently (my previous attempts months ago were train wrecks to say the least) and I’m really happy with the recent results! Super moist and soft pancakes that stick together (no crumbling! Yay!) and don’t taste like you forgot to flip them for 10 minutes on each side (so burnt).
I’ve been using cacao a lot more in my recipes instead of traditional over-processed cocoa because of it’s added nutritional value. Cacao is very high in antioxidants, iron and magnesium and these nutrients are present in the products you buy (cacao nibs, powder, etc) as they are cold pressed and ground to preserve the nutrients. Traditional Cocoa is roasted at high temperatures which greatly reduces the nutrient value. Since I love eating as close to raw and whole foods as possible cacao is my ‘chocolate’ of choice now.
I’m also seriously loving buckwheat. It’s a powerful (gluten free) grain that can be used as flour or cooked whole in groat form. Buckwheat is filling and delicious and is really good for us. I touched on some of the benefits in this post.
2/4 cup buckwheat flour
1/4 cup oat flour
2 flax eggs (2 tbsp ground flax, 6 tbsp water)
1/4 cup blueberries (I used frozen, but you could also use fresh)
1 cup of almond milk (or your choice of dairy free milk)
2 tbsp cacao powder
1 tsp cinnamon
1 tbsp Giddy Yoyo lucuma powder
1 ripe banana
1 tsp (aluminum free) baking powder
First, make your flax eggs and put aside and then mash your banana in a small bowl. In another bowl add your dry ingredients (flour, cacao, lucuma, cinnamon & baking powder) and mix together. Then add your mashed banana, blueberries and almond milk and mix together. Your batter should be slightly thicker than the average pancake mix and look really rich and chocolatey.
Heat your skillet on medium low heat, add your oil ( I like to use coconut oil) and pour your mixture on the pan to form small circular cakes. When the pancakes begin to bubble slightly at the edges, flip and allow to cook for 2-3 more minutes. Continue until your out of batter and then serve with maple syrup and your choice of toppings!