Hello Sunshine!
It’s almost Easter (already) and I was really looking forward to try some eggcelent recipes (sorry for the pun, I just had to)…but that did not happen as expected. As I found out, I’m a terrible chocolate egg maker ?
So, I just stood in front of my failed attempt for a while and decided to move over from the chocolate eggs and stick to what I know…PANCAKES!
As we all know, Sundays are for Pancakes anyways, right? So why not share my favourite recipe for these fluffy, sweet and heavenly delicious pieces of dough encrusted with chocolate? I can’t see any reason why either.
I love this recipe specially because of its simplicity. As for everything that I do, I hate spending too much time cooking, although, don’t get me wrong here, I love cooking. We are just usually too busy to spend too much time in the kitchen, so I like to keep things simply and easy. And that’s all I share with you guys. Simple, quick and delicious recipes that can be made with ingredients that you have at home.
Talking about ingredients you should have at home, I’m thinking that perhaps you don’t have buckwheat flour in your pantry. After all, we are making buckwheat pancakes…well, if that’s the case you can just swap it for regular all-purpose flour, however if you are looking for a gluten free option, you may want to try quinoa flour (just let me know how that goes, ok?).
So, I’ll leave it for you guys to try and see for yourselves how easy and amazing these pancakes are! Here they are a household favourite and I hope they become yours too.
- 2 mashed banana
- ⅔ cup of buckwheat flour
- ⅔ cup of almond or rice milk
- A pinch of salt
- ½ tbs of baking powder
- 1 tbs of apple cider vinegar
- ⅓ cup of vegan dark chocolate chips
- Coconut Oil for cooking
- Mash the banana with a fork, then add the flour, milk and mix. You’ll end up with a couple of lumps and that’s fine.
- Then, add the baking powder and apple cider vinegar and mix well.
- Lastly, add the chocolate chips and make sure they are all over the dough.
- In a hot pan, add a tbs of coconut oil or other vegetable oil and pour the batter (the thicker, the better).
- Let it cook till bubbles start to appear and they look cooked around the edges. It will take about 2-3 minutes. Flip and cook for another minute or 2.
- Remove and serve with maple syrup, peanut butter and cacao nibs.
If you try this recipe, let me know in the comments, would love to hear from you!
Enjoy,
Larissa x
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3 Comments
Vegan Carrot Cake (Bolo de Cenoura) – Eat Yourself Green
27/03/2016 at 9:01 am[…] is finally here!!! And for those of you who read my last post, you are already warned that I’m not making chocolate eggs (as I suck at making them). So I […]
Paige
31/01/2019 at 12:40 pmCan I ask is that peanut butter on top of pancakes? Did you make it yourself?
This looks amazing and will be making tomorrow for breakfast for the kids and myself 🙌😍
Larissa Tedesco
02/02/2019 at 12:38 pmHi Paige, yes it’s peanut butter. I usually buy mine from the bulk shop since my food processor is not that strong anymore. It’s the best breakfast to make with kids. They’ll love it!