In honour of Pancake Day, I’m sharing my new favourite recipe for a stack of extra thick, chocolatey pancakes. For those of you with a sweet tooth, these make the perfect breakfast option with the fluffiest texture, studded with chocolate chips and finished with a generous drizzle of maple syrup. As well as being naturally gluten-free, dairy-free and refined sugar-free (like all my recipes), they’re also loaded with fibre and pack a punch of protein (no protein powder necessary!)
For more pancake recipes, check out my Popcorn Chocolate Almond Butter Pancakes, Vegan Coconut Banana Pancakes or my Basic Healthy Pancakes.
Makes 4 thick pancakes
INGREDIENTS
- 50g chocolate hazelnut Butter
- ½ tsp vanilla extract
- 50g buckwheat flour
- 100ml almond milk
- 20g cacao powder
- 4 tbsp maple syrup
- 25g ground almonds
- 1/2 tsp baking powder
- 2 eggs
- 40g dark chocolate chips
- 2 tbsp coconut oil for frying
- 1 banana, sliced
METHOD
- In a large bowl, whisk the eggs. Stir in the milk, vanilla and maple syrup, then add the chocolate hazelnut butter and whisk until smooth.
- In a separate bowl, mix together the the buckwheat, cacao, ground almonds and baking powder, then gradually fold in the dry ingredients to the wet ingredients and mix until fully combined.
- Melt the coconut oil in a frying pan over a medium-high heat.
- Add 3 tablespoons of the batter to the pan, then scatter over a handful of chocolate chips. When you can see bubbles around the side of the pancake (about 2 minutes), it’s ready to flip. Cook for 1-2 minutes on the other side. Repeat with the rest of the batter.
- Assemble the pancakes in a stack with banana slices between each layer. Sprinkle a few more chocolate chips and an extra dash of maple syrup.
If you try this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your re-creations!
