This recipe is the perfect example of how healthy pancakes can be just as good as conventional sugar-laden pancakes. These can be made in minutes and the buckwheat ensures each pancake turns out perfectly - no more broken pancakes when you flip them!
Despite its name, buckwheat is not related to wheat, it's actually closely related to rhubarb and is gluten-free. And compared to other grains, it contains a high amount of protein. The protein in buckwheat isn't as digestible as your typical protein sources but it's still a good way to squeeze a little bit more into your diet. Buckwheat is a very rich source of D-chiro-inisitol. This is very beneficial for women suffering with PCOS. It has been shown to lower free and total testosterone, lower blood pressure, increase insulin sensitivity, and increase the frequency of ovulation. Plus it has a good amount of fibre so this is definitely one of the healthiest grains to eat! The cacao powder in this recipe means you're getting a great amount of magnesium (a type of mineral). Magnesium is a natural stress reliever and plays a role in over 300 enzyme systems in your body. It helps to produce energy, synthesise muscle and bone, and supports your nervous system - among MANY other things. Highly stressed people or those that exercise a lot should aim to include more magnesium in their diet. So there might be a reason your body craves chocolate when you're stressed! Cacao powder also contains a huge amount of flavonoids, a type of antioxidant. These have anti-inflammatory and immune boosting effects in our bodies. So yes, chocolate is actually amazing for you. Just be sure to buy good quality dark chocolate - the darker the better!
- 60g buckwheat flour
- 4 TBSP cacao powder
- 1 small egg
- 1/2 tbsp maple syrup/honey
- 160ml coconut milk (or milk of choice)
- 1/2 tsp vanilla bean paste
- Handful dark chocolate chips (chop
Makes 6-10 pancakes depending on how big you want them.
*Add more/less milk to get the pancake consistency you want!
- Combine all of your dry ingredients in one bowl and your wet ingredients in another bowl.
- Add the wet ingredients to the dry ingredients all at once and stir to form a smooth batter.
- Stir in the chocolate chips.
- Lightly coat a frying pan on a medium – high heat with coconut/olive oil.
- Add a small ladleful of batter to the frying pan and cook for ~45 seconds on each side.
- Serve immediately (or make a few extra and reheat later).
*To serve we topped these with toasted coconut flakes, coconut yoghurt, orange crisps and maple syrup.