Gluten-Free Dairy-Free Buckwheat Pancakes With Strawberries dipped in Dairy-Free Chocolate Sauce

Buckwheat pancakes are the trend these days, even with gluten-filled baking. Buckwheat gives lightness to the pancake with a nutty flavor. They come out fluffy and delicious!

Enjoy them with a drizzle of honey and with our dairy-free chocolate sauce.

Ingredients (Pancakes)

- ½ cup buckwheat flour

- ½ cup gluten-free cake flour mix

- 1 egg

- 1 ¼ cups almond milk

- 2 tbsp. sugar

- 1 tsp baking powder

- ½ tsp bicarbonate of soda

- Pinch of salt

- 2 tbsp. vegetable oil (I use canola)

Method (Pancakes)

1. Mix the flours, baking powder, bicarbonate of soda, salt, and sugar together with a whisk.
2. Mix the egg and almond milk together and add them to the dry ingredients.
3. Mix well with the whisk until you get a smooth batter.
4. Add the oil and mix again.
5. Heat a non-stick skillet or big frying pan.
6. Brush the skillet with some canola oil.
7. Pour 3 to 4 pancakes in the skillet and let it cook.
8. Wait 2-3 minutes and flip on the other side.
9. Once the pancakes are done, take out and put on a warm plate.
10. Serve with honey, chocolate sauce, and strawberries dipped in chocolate sauce.

Yields: 10 pancakes

Ingredients (Chocolate Sauce)

- 100 g. dark dairy-free chocolate cut into cubes

- 100 ml. full-fat coconut milk

Method (Chocolate Sauce)

1. Warm the coconut milk in a saucepan.
2. Once the milk is hot, turn off the heat and add the chocolate cubes.
3. Let them melt slowly in the coconut milk then stir until you get a smooth chocolate sauce.
4. Once the chocolate sauce is warm, dip the strawberries and put them in a serving plate in the fridge to set.
5. You can re-heat the chocolate sauce in the microwave.