6 pancakes, serves 2
Add apple cider vinegar to the coconut milk and stir. Set aside to curdle for a few minutes.
Sift all the dry ingredients together in a medium bowl.
Add the vanilla extract and the coconut milk mixture to the dry ingredients and whisk well, until the mixture is smooth. You should have a pourable batter that is not too thick and will spread easily in the pan. If necessary, add a little water until you have a ‘crepe' pancake consistency.
Heat a large saucepan over a medium-high heat and melt 1 tsp coconut oil in the pan.
Pour a spoonful of batter into the saucepan and gently turn the pan until the batter forms an even circle. Cook for about 1 minute until the edges are starting to crisp and look golden, then flip the pancake over. Continue cooking for a minute on the other side, until completely cooked through, and then remove from the pan.
Repeat with the remaining batter, until it is finished.
FOR THE CHOCOLATE SAUCE:
Melt the coconut oil and coconut nectar in a small pan over a low heat. Add the chaga powder and stir to combine.
Remove from the heat and stir in the cacao powder. Whisk mixture vigorously until completely smooth, then add the coconut cream and whisk again until the sauce is thick and creamy Serve drizzled over the top of the pancakes and enjoy!
- ½ C buckwheat flour
- ½ tsp ground cinnamon
- 1 tsp coconut sugar (optional)
- ½ tsp baking powder
- 1 Tbsp flax seed powder
- Pinch of sea salt
- 2 C full-fat coconut milk
- ½ tsp apple cider vinegar
- ½ tsp vanilla extract
Chocolate Chaga Sauce:
- 1 Tbsp coconut oil
- 2 Tbsp Cacao Powder
- 2 Tbsp Coconut Nectar
- ½ tsp Chaga Powder
- ⅓ C coconut cream
- Banana slices