Vegan Chocolate Peanut Butter Pancakes
Well, do we have a treat in stall for you today! This breakfast is a perfect weekend treat to add a spot of indulgence into your morning. It’s so nice to take a little bit of extra time on the weekend to prepare yourself something special. These pancakes are not only vegan, but are also gluten and refined sugar free! Here, we’ve used buckwheat flour- which actually comes from a seed and is naturally gluten free. In place of egg, we’ve used a flax egg; which is a combination of milled flaxseed and water. Together, these form a thick, gelatinous texture that helps to bind all of the other ingredients together instead of using eggs. To finish everything off, of course we’ve cooked our pancakes in our coconut oil, which gives them that incredible hint of coconutty flavour as well!
1 ripe banana
1 tbsp flax seed mixed with 2 tbsp water
1/2 cup non-dairy milk
1/2 tsp baking powder
1/2 cup buckwheat flour
1 tsp cacao powder
1 tsp agave nectar
Coconut oil for cooking
For the sauce-
1 tbsp smooth peanut butter
1 tbsp agave nectar
1 tbsp cacao powder
Dairy free milk
In a blender, combine the banana, flax egg, flour, baking powder, milk, agave, cacao, cinnamon and blitz until smooth and creamy.
Heat a little coconut oil in a frying pan over a medium heat. Once the pan is nice and hot, pour in a little of the mixture and allow to cook until bubbles appear at the surface. Flip and continue to cook on the other side.
Meanwhile, for the chocolate peanut butter sauce, combine all of the sauce ingredients and gradually add in a splash of your milk until you reach a smooth, pourable consistency.
Stack up your pancakes and top with some fresh berries and the sauce. Enjoy!