- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon of cinnamon
- 1 1/4 cups almond milk
- 1 teaspoon pure vanilla extract
- virgin coconut oil
Chocolate Coconut Sauce
- 1/2 cup of organic, unrefined coconut oil
- 6 Tbsp unsweetened cacao powder
- 4 Tbsp of pure maple syrup or raw, local honey
- 1/4 teaspoon of pure vanilla extract
- 1–2 pinches of sea salt
- In a medium mixing bowl, stir together the buckwheat flour, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients and mix until just combined.
- Preheat your skillet over medium-low heat and melt 1 Tbsp of coconut oil. Using a ladle to measure, pour the batter onto the warm skillet.
- Cook for 2 to 3 minutes until the edges are golden and little bubbles form, then flip and cook for another 2 minutes.
For the Chocolate Coconut Syrup
- Add the coconut oil to a small sauce pan and melt on low. When liquid, remove from the heat and stir in the cacao powder. Mix until all the lumps are dissolved, then stir in the maple syrup or honey, vanilla extract and sea salt.
- You can add an egg to the mix as well, but it may result in slightly fluffier pancakes. I’ve made it both ways and actually lean towards making it without because it doesn’t seem necessary – the pancakes are pretty thin regardless.