Buckwheat pancakes are the trend these days, even with gluten-filled baking. Buckwheat gives lightness to the pancake with a nutty flavor. They come out fluffy and delicious!
Enjoy them with a drizzle of honey and with our dairy-free chocolate sauce.

Ingredients (Pancakes)

Yields: 10 pancakes

- ½ cup buckwheat flour
- ½ cup gluten-free all-purpose flour
- 1 egg
- 1 ¼ cups almond milk
- 2 tbsp. sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of salt
- 2 tbsp. vegetable oil (I use canola)

Method (Pancakes)

  1. Mix the flours, baking powder, bicarbonate of soda, salt, and sugar together with a whisk.
  2. Mix the egg and almond milk together and add them to the dry ingredients.
  3. Mix well with the whisk until you get a smooth batter.
  4. Add the oil and mix again.
  5. Heat a non-stick skillet or big frying pan.
  6. Brush the skillet with some canola oil.
  7. Pour 3 to 4 pancakes in the skillet and let it cook.
  8. Wait 2-3 minutes and flip on the other side.
  9. Once the pancakes are done, take out and put on a warm plate.
  10. Serve with honey, chocolate sauce, and strawberries dipped in chocolate sauce.

Ingredients (Chocolate Sauce)

- 100 g. dark dairy-free chocolate cut into cubes
- 100 ml. full-fat coconut milk

Method (Chocolate Sauce)

  1. Warm the coconut milk in a saucepan.
  2. Once the milk is hot, turn off the heat and add the chocolate cubes.
  3. Let them melt slowly in the coconut milk then stir until you get a smooth chocolate sauce.
  4. Once the chocolate sauce is warm, dip the strawberries and put them in a serving plate in the fridge to set.
  5. You can re-heat the chocolate sauce in the microwave.