This healthy pancake recipe is one the kids will love! It's vegan, dairy-free, gluten-free and refined sugar free - so it's perfect for those of you on a health kick.
To make the pancakes, combine the buckwheat flour, potato flour, coconut flour, baking powder and salt in a large bowl.
Add the coconut milk, coconut oil and 125 ml (4 fl oz/½ cup) water and whisk well. The amount of water you need depends on how thick you prefer your batter; I like mine fairly thin, so I add a bit more — usually another 125 ml (4 fl oz/½ cup) water.
Heat a non-stick frying pan over medium heat. Brush the pan with some of the grapeseed oil.
Pour 60 ml (2 fl oz/¼ cup) of the batter into the pan and cook for 2–3 minutes, or until bubbles appear on the surface. Turn and cook the other side for 2 minutes, or until cooked through. Transfer to a plate and keep warm.
Cook the remaining batter in the same way, adding more grapeseed oil to the pan as needed. You should have enough batter to make eight pancakes.
Meanwhile, make the raw chocolate sauce. Whisk the coconut oil, maple syrup and cacao powder together in a bowl, then whisk in the vanilla powder and tahini until smooth.
Divide the warm pancakes among serving plates, along with the bananas. Drizzle with the chocolate sauce and tuck straight in.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe is featured in 'The Hippie Lane Cookbook' by Taline Gabrielian, RRP $39.95.
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