Today happened to be one of those days—one of those days I woke up with the sun shining through the blinds, one of those where I felt like going for a run, just a good day. So I got up, put my running gear on, went for a quick forest jog, got back, took a shower, and went straight to making breakfast. To make this morning even more perfect, I went for pancakes because I mean what’s better than starting off your week with pancakes? Nothing, I know.
So I got cooking—well, blending to be truly honest, as this recipe is literally thrown together within seconds all in the blender. No bowls needed, no whisk needed, just a couple of ingredients, a frying pan, a blender and, of course, some sort of tool to flip your pancakes. Unless you want to attempt flipping them like a pro by throwing them up in the air and catching them with the downside up. But as I am clumsy, I decided that might not be such a great idea, it would have probably led to ruining this otherwise perfect morning.
You’re probably wondering about the recipe, am I right? So I created the easiest super-fluffy, carob chocolate crunch pancakes, which I then topped with a dollop of creamy chia pudding, passion fruit, and coconut chips. Yummo.
Vegan Buckwheat Carob Chocolate Chip Pancakes
1 cup buckwheat flour
4 tsp baking powder
4 tsp carob powder
2 tsp stevia or coconut sugar
4 tsp chia seeds
240 ml soy milk
A dash of cinnamon
4 tsp cacao nibs
4 tbs chia pudding
2 passion fruits
- Add all of your ingredients but the cacao nibs into a blender and blend until smooth.
- Add in the cacao nibs and mix until well combined.
- Heat up some coconut oil in a frying pan and bake your pancake over medium, high heat for about 2 to 3 minutes on each side until they’re done.
- Serve two pancakes with a dollop of chia pudding, a few coconut chips, and the pulp of half a passion fruit. You can also pour over some maple syrup or agave, if you fancy some more sweetness.
Voila, pancakes done. This is actually also a perfect breakfast for a Sunday brunch with friends as it is super easy to throw together, plus it is vegan and gluten-free so anyone can enjoy the yumminess of these heavenly fluffy pancakes.
Fanny is first and foremost a major foodie. She loves anything about food: She loves preparing it, styling it, shooting it, and, of course, eating it. Her blog is her creative outlet on which she weekly publishes plant-based recipes. From the most indulgent chocolate treats to healthy breakfasts and delicious dinner recipes, she’s got you covered. Follow along on Instagram at @fannythefoodie.