Ingredients

• Ingredients Pancake Ingredients: 40g buckwheat flour 10g chocolate pea protein 10g cocoa powder 10g oat flour 1 tsp baking powder 5g milled flaxseed or chia seed 160ml – 180ml almond or cashew milk ½ tsp apple cider vinegar Sauce Ingredients: 30ml maple syrup 30g cocoa powder 15g coconut oil, melted 60ml full fat coconut milk

Preparation

• Method Whisk together all batter ingredients. Start with 160ml of almond or cashew milk and add more to create a thick but pourable batter. Heat a non-stick pan over a medium heat. Lightly grease with spray oil. Cook ¼ cup (60ml) measures of the batter to make 5 -6 pancakes. Allow to cook for 2 -3 minutes, flip and cook for 1 -2 minutes more. For the sauce, whisk together all ingredients in a small pot, bring the boil and simmer for 2 – 3 minutes. Add a little HOT water if it gets too thick. Store leftovers of sauce in the fridge for up to two days, reheat as needed in a pot or in short 20 second burst in the microwave.