Do you remember the Black Forest Gateau inspired mousse I did a while ago?
Since then, I’ve been racking my brains as to how I can incorporate the flavours of chocolate and cherries into a FAIRLY healthy breakfast before the season for my favourite fruit comes to an end 🙁 . I did it, guys! Allow me to introduce chocolate buckwheat pancakes with stewed cherries and a beautiful cherry syrup. They are ‘da bomb’. As a precaution, I made two and a half batches of these for the photo shoot and I found myself snacking on the extra ones so much that I kind of had to skip dinner that day. I know, I’m bad, but in my defence, they are not that unhealthy. If you use fresh cherries, go easy on the maple syrup and use a minimal amount of oil for frying, they are practically a health food 😉 . Not something I would have every day, of course, but pretty suitable for a lazy weekend breakfast. They are so easy to make, delicious and as an added bonus are naturally gluten-free and refined sugar free too. Get flipping!
1 cup / 125 g buckwheat flour* 2 tbsp raw cacao powder ½ tsp gluten-free baking powder ½ tsp gluten-free baking soda 3 tbsp aquafaba** 2-3 tbsp maple syrup 2 tsp lemon or lime juice ¾-1 cup of any plant milk (if using full fat coconut milk, dilute with 50% water) neutral tasting oil, for frying
