August 15, 2014

Mint Chocolate Chip Pancakes


1/3 cup buckwheat flour

2 tbsp. coconut flour

1 tsp. baking powder


1 chia egg (1 tbsp. ground or whole chia seeds + 3 tbsp. water)

1 small banana, mashed

1/3 cup almond milk


1 tsp. matcha green tea powder

½ tsp. wheatgrass powder

A few drops of peppermint oil or extract (adjust amount according to strength and preference)

Chocolate Chip:

½ tbsp. cacao or carob powder

¼ Squarebar (optional) or ½ tbsp. cacao nibs

How to:
1. First, stir all the dry ingredients together with a fork, to make sure the baking powder is evenly incorporated into the batter. 
2. Prepare your chia egg by grinding your chia seeds either by hand or using a coffee grinder. You could leave them whole but then they’ll take longer to thicken so I prefer doing it this way. 
3. Mix the ground seeds with water, stir and leave to thicken.
4. Mash your (ripe!) banana, fold it into the flour mix along with the other wet ingredients and stir until no clumps remain. 
5. Transfer ½ of the mixture to another bowl, set that aside and mix the rest with the carob or cacao powder. If you want chocolate chips in your pancakes, fold in ¼ of a chopped Squarebar/ ½ tbsp. raw cacao nibs/ 1 tbsp. chopped dark chocolate.
6. In the other bowl, mix the other half of the batter with matcha powder, wheatgrass powder and peppermint extract. Now we have both our chocolate chip and our mint pancakes!
7. Fry the pancakes over medium to high heat for a couple of minutes on each side. Stack, drizzle with chocolate sauce (the one I used is just 1 tbsp chocolate peanut butter thinned out with a splash of almond milk) and add whatever toppings you want!

Minty-breath-kisses, Tilda ;)

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