Pear & Rose Buckwheat Pancakes with Coconut Chocolate Sauce

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Preparation time: 10min

Cooking time: 10min

GF, SF, DF, Great for Kids (VG Option)

Happy Pancake Day!

These pancakes are some of the fluffiest most delicious and easy pancakes I have ever made.  And that is a big statement!

And this chocolate sauce is pure heaven.

So i’ll stop waffling on and let you enjoy this for yourselves.


INGREDIENTS(Makes 8 thick pancakes)


  • 200g Buckwheat Flour
  • 50g Almond Flour
  • 2 Tbsp Coconut Sugar
  • 40g Desiccated Coconut
  • 300-330ml Almond Milk
  • 1 Tsp Cinnamon
  • 2 Eggs or 2 Chia Eggs
    (2Tbl Chia Seed Powder & 4Tbls Water)
  • 1 Vanilla Pod, Scraped

Chocolate Sauce

  • 70g Creamed Coconut
  • 70ml Almond Milk
  • 70g Coconut Oil
  • 3-4 Tbsp Maple Syrup
  • 2 Heaped Tbsp Raw Cacao Powder


  • Raw Pecans
  • Coconut Flakes
  • Rose Petals (optional)


– First sieve all the dry ingredients for the pancakes into a bowl and mix together
– Make a well in the centre and crack the eggs into the well. And add the almond milk and mix until well combined
– Set aside
– Make the sauce: Add all the sauce ingredients to a small pan, heat on a low/medium heat until melted and combined
– Take a small frying pan, heat up some coconut oil until melted. Add a ladle of pancake mix to the pan and fry on a medium heat until the batter starts to bubble and go golden brown. Then flip all pancakes over
– Let it fry on a low/medium heat for another few min or until the pancake is cooked all the way through
– Keep doing the same until you have used up all the batter and have a good high stack of pancakes
– Voila! Serve with a serving of maple syrup, pouring of chocolate sauce, chopped pears, pecans and some rose buds if you are using



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