This recipe is sooooo easy. You can double it if you’re making them for 2 or eat your little mini stack yourself. Or make a double batch on Sunday and quicly reheat a serve in a pan on Monday morning, no more Monday blues that way. They’re gluten free, refined sugar free, dairy free and delicious.
I love all kinds of pancakes, from delicate French crepes to the fluffy American style. These are a quick and easy version of the latter and they have chocolate in them so you know they’re going to be good. Plus they are free of added sugar and full of protein to keep you full for longer. Add some fruit and a scoop of yoghurt and you’re good to go.
I’ve been experimenting a lot with buckwheat lately. It’s a flavoursome grain alternative (as it’s actually a seed) and I love it in all it’s forms, puffed in muesli, raw in porridge or flour in baking and… crepes! After making the stackable american style pancakes and crepes with buckwheat I’ve decided that the crepes are superior by far, thus this is the recipe I’ll share. My quinoa pancakes are still my go to for a healthier fluffy pancake!
I hate wasting food, and the other night when I made the KALE, LENTIL AND POMEGRANATE SALAD I made way too much quinoa and had a container of it sitting in my fridge waiting to be eaten. I really wanted to use it today and felt like something that would feel indulgent because it’s Friday and that’s always worth celebrating (even if I am still on holidays right now..)!
