Buckwheat Chocolate Pancakes

Ingredients

• 240 g buckwheat flour
• 80 g ground oats
• 2 tsp Baking powder
• 20 g cocoa powder (3 Tbsp; highly defatted)
• 2 Tbsp whole cane sugar (40 g)
• 600 g unsweetened almond drink (almond milk)
• 100 ml sparkling water
• 3 tbsp Coconut oil
• 50 g dark chocolate (at least 75% cacao)
• 100 g Blueberries (fresh or frozen)
• 10 g cocoa nibs (2 tsp)

Instructions

1. 1.

   Combine all dry ingredients in a bowl. Then gradually whisk in the almond drink and water, using a hand mixer to achieve a smooth batter; add more water if needed.

2. 2.

   Bake a total of 12 small pancakes: heat 1 Tbsp oil in a pan. Drop 4 spoonfuls of batter and cook on medium heat for 3–4 minutes per side until golden brown. Use the remaining batter similarly. Keep finished pancakes warm in an oven at 80 °C (convection 60 °C; gas stove: level 1).

3. 3.

   For serving break chocolate into pieces and melt over a double boiler. Wash and pat blueberries dry. Serve pancakes topped with melted chocolate, blueberries, and cocoa nibs.