These pancakes have replaced all the other pancakes I've made over the years as my weekly treat. It's difficult to experiment with other flavors when these rock my world every time. Since I cook for a party of one this recipe makes 2-3 medium-ish pancakes.
1/2 cup Buckwheat Flour
2 tsp of Cacao Powder or Cocoa Powder
1 tsp Baking Powder
1 Tbsp Flax Seed Meal
1/2 Tbsp Chia Seeds
1 Tbsp Maple Syrup
1 1/4 cup of Coconut Milk/Almond Milk or water
1/2 cup chopped sweet cherries
Both the chia seeds and flax seed meal mixed with a little water are used as egg replacers. I like the nutty flavor the flax adds to the mix.
Let the batter set on the counter for 5-10 minutes to make the pancakes fluffier. You may need to add more liquid if it becomes too thick though.
After you pour onto your skillet, lift and turn so that the batter runs a little in all directions, making the pancake bigger and thinner. If its too thick it will take longer to cook and may not cook evenly.
Once you start to see air bubbles around the edges it is safe to flip.
Nothing is better with chocolate than peanut butter or in my case being allergic to peanuts, a peanut butter alternative.
I make my own sunflower seed butter by putting roasted sunflower seeds in the food processor along with a little sunflower seed oil and salt until it's creamy. I can make a whole jar for less than $2 this way. Budget-friendly and really yummy!
In between the pancakes is sunflower seed butter with maple syrup and sliced cherries on top.