Healthy buckwheat chocolate pancakes with chocolate avocado sauce
Delicious, healthy gluten and dairy free pancake recipe.
Traditional British pancakes are a family favourite but finding a gluten and dairy free pancake recipe to score highly with my family has been a challenge. This recipe for healthy buckwheat chocolate pancakes with chocolate avocado sauce scores highly with all the family.
I have followed a gluten and dairy free diet for many years because of gut health issues. Generally, I find it best not to try to replicate a non-gluten/dairy free recipe because it never tastes quite the same. I prefer to experiment with alternative ingredients and create a different taste experience. This recipe was first devised a few years ago and it is still a popular Pancake Day choice today.
For this healthy gluten free recipe, I love topping with lots of fresh fruit. An alternative topping could be drizzling with a hot fruit puree.
What will you be eating on Pancake Day? A traditional British pancake or a buckwheat chocolate pancake with chocolate avocado sauce? When you try it, please do let me know what you think.
For this healthy gluten free recipe, I love topping with lots of fresh fruit or drizzling with a hot fruit puree.
Ingredients and method
Prepare the chocolate sauce first.
Chocolate avocado sauce ingredients;
1 large ripe avocado
10ml non-dairy chocolate hazelnut drink, such as Rude Health.
1 tsp vanilla extract
Pinch of salt
Maple or agave syrup to taste
Sprinkling of Canderel to taste if needed
Chocolate avocado sauce method;
Place all ingredients together in a food processor and mix until smooth.
Buckwheat chocolate pancakes ingredients;
750ml non-dairy chocolate hazelnut drink, such as Rude Health.
2 tbsp vanilla extract
220g buckwheat flour
50g almond flour or ground almonds
Pinch of baking powder
Agave syrup, maple syrup, or sweetener such as Canderel to taste
Coconut oil for frying
Buckwheat chocolate pancakes method;
Beat eggs, chocolate hazelnut drink, and vanilla extract in a large bowl. Once all combined add all dry ingredients and gently beat into the wet mix. Add agave syrup or sweetener as needed and mix in well.
Heat coconut oil in a small frying pan and once the oil is hot, add a ladle of mixture into the frying pan. Allow the pancake to cook before trying to turn. Cook one pancake at a time and place in a warm oven until all pancakes are cooked.
Serve with chocolate avocado sauce and fresh berries such as raspberries, blueberries, cherries, or strawberries.
Top tip; add cherries or raspberries to the mixture before cooking. They taste delicious cooked within the pancake.
If you enjoyed this gluten free pancake recipe you might enjoy more of my recipes.
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