| Prep Time | 30 minutes |
| Servings |
|
Ingredients
PANCAKES
- 3/4 cup rice flour
- 1/2 cup oat flour
- 1/4 cup buckwheat flour
- 1 tsp baking powder
- 2 Tbsp cocoa powder
- 1 Tbsp flax seeds ground
- 2 Tbsp apple vinegar
- 1 1/2 cup soy milk
- 1 banana very ripe
CHOCOLATE SPREAD
- 2 bananas very ripe
- 5 dates
- 1 1/2 Tbsp cocoa powder
- 1 tsp vanila
Ingredients
PANCAKES
CHOCOLATE SPREAD
|
|
Instructions
TO MAKE THE PANCAKES
- In the bowl of the blender or food processor, combine all the pancakes ingredients.
- Blend until very smooth, starting on low and gradually increasing to high, about 1 or 2 minutes in a high-speed blender and longer if needed.
- Heat a griddle or wide frying pan over medium heat and coat with a thin film of coconut oil.
- Drop one tablespoon of batter for each pancakes into the pan, spacing the pancakes well apart to allow for spreading.
- Reduce the heat to medium-low, and cook until a few bubbles appear on the surface, about 2 minutes. Flip the cakes and cook until the second side is golden, another 2 minutes or so.
TO MAKE THE SPREAD
- In the bowl of the blender or food processor, combine all the pancakes ingredients.
- Serve with pancakes.
ENYOJ!