Wednesday, 3 September 2014

Vegan Chocolate Bounty Buckwheat Pancakes


I've mentioned my love of the combination of chocolate and coconut in a previous recipe (this one to be precise!) - I've never actually experimented with it in any other recipes though, which is rather surprising because I adore coming up with new flavours for oatmeal, pancakes and my various other staple breakfasts. I've been planning to make a chocolate-coconut smoothie for a while now but I fancied something a little more substantial for breakfast today (well, it was actually my lunch because I woke up at a ridiculously late time!) so I decided to transfer the flavour into pancakes. To put it simply, the result was incredible. The rich flavour of my usual cacao buckwheat pancakes was still present but it was complemented perfectly by the taste and texture of the dessicated coconut. The only thing that would have improved this stack would have been the addition of some chocolate coconut butter drizzled over the top but unfortunately I don't yet possess a jar of this goodness! 





Ingredients
Makes 6 - 7 small pancakes

  • 2 flax eggs (2 tbsp ground flaxseed and 6 tbsp water)
  • 1/2 cup buckwheat flour 
  • 1 tsp baking powder
  • 2 tbsp raw cacao powder (regular cocoa powder would work too but it doesn't have the same nutritional value as raw cacao powder)
  • 1 ripe banana
  • 2 tbsp dessicated coconut
  • 3/4 cup coconut milk (I used this one from Alpro but the canned type would probably work just as well!)
  • Oil of choice (I use coconut) for cooking


Method

The first thing you need to do is make your flax eggs; to do this simply mix the ground flaxseed and water together in a cup and leave it in the fridge for at least 30 minutes to thicken up. 

When your flax eggs are ready you can begin making your pancakes. Firstly, sift the flour, baking powder and cacao powder into a large mixing bowl and stir it all together. Mash the banana into a pulp (you can leave behind a few slices to top the pancakes with if you wish) then add it into the bowl along with the dessicated coconut, coconut milk and flax eggs. Mix well until everything is combined - the consistency should be fairly thick, similar to that of cake mixture.

Heat your oil of choice in a frying pan over a medium heat; I have a non-stick frying pan so I only have to use a tiny amount of oil but you may need to use more if you don't have one. When the oil has heated up pour about 1/4 cup of the batter into the centre of the pan and spread it out slightly with a spoon, forming a pancake shape. Let it cook for a minute or two, until bubbles start forming on the top, then flip it over and cook it for another minute or so. Repeat with the rest of the mixture, then add your toppings and enjoy!


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2 comments

  1. Hi,Meghan.
    I really love your recipes :)
    I'm gonna make this pancakes but how to make the cashew butter?
    Thank you!

    ReplyDelete
    Replies
    1. Hey lovely! Thank you so much, that means a lot to me :) I didn't actually make that cashew butter but you can make it by just adding cashews to a food processor and processing them for 10 - 15 minutes! x

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