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July 05, 2012

Chocolate Cranberry Buckwheat Pancakes, dairy and gluten free

Chocolate Cranberry Buckwheat Pancakes
1 cup buckwheat flour
3/4 cup coconut milk
1 organic egg
1/4 cup raw cacao
1 banana, mashed
dash of stevia
Coconut oil, to fry

Garnish with:
Dried cranberry/fresh banana slices 
Agave or raw honey (optional)

1. Mix together in a bowl with a fork.
2. Pour a dash of coconut oil into a frying pan and turn heat to medium.
3. Add 1/4 cup of batter to pan and fry for 2 minutes on each side.
4. Top with raw honey or agave, dried cranberries and fresh banana slices.

Makes 6-8 pancakes.

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