Raspberry Chocoholic Buckwheat Pancakes
Light vegan pancake filled with warm raspberries and bursting with chocolate that's grain and dairy free. A breakfast delight that will trick any chocoholic into eating healthy. Vegan + Low Calorie + Gluten Free
Servings: 8 pancakes
Calories: 96kcal
Ingredients
- 1 banana very ripe
- 3/4 cup coconut milk unsweetened
- 2 flax eggs to make -> 2 tbsp flax meal and 6 tbsp water
- 1/2 cup buckwheat flour
- 1 teaspoon baking powder
- 2 tablespoons cocoa powder unsweetened
- 1/2 cup raspberries fresh
Optional Toppings
- Unsweetened shredded coconut
- Mini chocolate chips I use Enjoy Life
- Raspberries and bananas
Instructions
- In a ramekin or small bowl, make flax egg. Set in refrigerator 30 minutes until it becomes an egg-like consistency.
- Using a standing mixer or hand mixer, combine banana, flax eggs, almond extract and coconut milk until banana is mashed and combined well.
- To the mixture, add buckwheat flour, baking powder and cacao powder to banana and combine thoroughly.
- Add raspberries to the mixture smashing slightly by hand until broken up into bits throughout the batter.
- Heat an electric skillet to 325 F.
- Using a 1/4 cup measuring cup, scoop 1/4 of the mixture onto the skillet and cook 3-4 minutes until pancakes begin to bubble. Flip carefully (buckwheat flour is light, I found 2 spatulas helped with flipping)
- Cook another 1-2 minutes on the other side then remove and cool on a rack briefly to allow pancakes to fully set.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1pancake | Calories: 96kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 5mg | Potassium: 241mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 3.1mg | Calcium: 44mg | Iron: 1.5mg