Description
Delight in these rich and healthy Chocolate Heart Pancakes made with nutrient-packed buckwheat flour and raw cacao powder. Naturally sweetened with bananas and cooked to fluffy perfection, these pancakes are perfect for a wholesome breakfast or a special treat. Served with warm coconut butter and a sprinkle of cinnamon, they offer a delicious, vegan-friendly twist on classic pancakes.
Ingredients
Scale
Wet Ingredients
- 1 ripe Banana
- 2 Eggs
- 2 cups Nut Milk (almond, cashew, or your preferred variety)
Dry Ingredients
- 1 1/2 cups Buckwheat Flour
- 2/3 cup Raw Cacao Powder
- 1 1/2 tablespoons Baking Powder
For Cooking and Serving
- Coconut Oil (as needed for cooking)
- Coconut Butter (to taste, warmed, for serving)
- Additional Banana slices (to taste, for serving)
- Ground Cinnamon (to taste, for serving)
Instructions
- Prepare the Wet Ingredients: In a medium bowl, mash the banana slightly, then add the eggs and nut milk. Whisk together until the mixture is smooth and fully combined.
- Mix the Dry Ingredients: In a separate bowl, sift together the buckwheat flour, raw cacao powder, and baking powder to ensure even distribution and no lumps.
- Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients. Stir gently but thoroughly until you get a smooth, homogeneous batter without overmixing.
- Heat the Skillet and Prepare to Cook: Melt a small amount of coconut oil on a large skillet or pan over medium-high heat. Place a heart-shaped mold onto the heated pan; this will shape the pancakes.
- Cook the Pancakes: Pour about 1/4 cup of batter into the mold. Once bubbles form on the surface and the edges begin to set, carefully flip the pancake to cook the other side briefly until done. Remove the mold and continue with the remaining batter.
- Serve and Garnish: Serve the pancakes warm, topped with warmed coconut butter, fresh banana slices, and a dusting of ground cinnamon for added flavor and aroma.
Notes
- Ensure the pan and mold are sufficiently greased with coconut oil to prevent sticking.
- You can substitute nut milk with any plant-based milk or dairy milk if preferred.
- For an extra fluffy texture, do not overmix the batter; mix until just combined.
- If heart molds are unavailable, you can cook pancakes freeform or use a round mold.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: Chocolate pancakes, buckwheat pancakes, vegan pancakes, healthy breakfast, raw cacao, banana pancakes
