Buckwheat Pancakes with Chocolate Sauce

This is the most sassy way to start the day, with a huge pile of buckwheat pancakes with a load of chocolate sauce and some delicious healthy toppings. There is lots of goodness and the chocolate sauce is so decadent and rich. Perfect for the weekend!

This recipe makes about 6 pancakes.

Ingredients:

For the pancakes:
125g buckwheat flour
2 tbsp plain flour
2 tsp baking powder
a pinch of salt
360ml almond milk
2 tbsp water
1 tbsp coconut oil
your frying oil of choice (I used Fry's 1 calorie spray oil and it worked perfectly)

Raw chocolate sauce:
120 ml coconut oil (liquid)
82g cacao powder
60ml maple syrup/agave nectar
a dash of vanilla essence/paste
2 tbsp tahini
your choice of toppings! (I went for goji berries, pumpkin seeds, blueberries, frozen raspberries and chia seeds)

Method:

1. Combine the buckwheat flour, plain flour, baking powder and a pinch of salt in a large bowl. Then add the almond milk, coconut oil and water and whisk well.
2. Heat a non-stick frying pan over a medium heat with your choice of oil.
3. The trick is to not make the pancakes too large, about 15cm in length. Make them quite thick too when pouring in the mixture, about a quarter cup per pancake. Cook on both sides for around 2-3 minutes, or until they start to bubble.
4. Transfer to a plate and continue with the remaining mixture.

Raw chocolate sauce:
1. Mix coconut oil, maple syrup and cacao in a bowl and then add the vanilla and tahini and whisk.
2. Serve your pancakes with the chocolate sauce and your choice of toppings and serve immediately!

Enjoy and stay sassy! x