A chocolate variety seemed appropriate and with brownies still on the brain I was on a mission to create something just as luscious. This time around I baked the pancake for a little less time giving a hint of fudgy like consistency and it worked a treat!
Serve with a side of delicious mango, topped with dried mango, dried chewy banana (can’t get enough of it!), soy yoghurt and some chopped pistachios, it was almost as dreamy as yesterday’s cherry parfait…it’s been a bit of a chocolaty weekend!
I switched it up this morning and opted for some buckwheat flour, it’s been neglected a little bit of late. The awesome distinct flavour of the chickpea flour would have ben overshadowed by the cocoa powder so I’m saving it for future bakes, cakes and breads don’t you know! The buckwheat flour worked perfectly. Another wheat free, totally delicious mouth watering breakfast.
And I get to do it all again tomorrow! Well not this pancake, I have parfait plans thanks to a Bank Holiday weekend providing me another opportunity to have an extravagant breakfast…think PB & Jelly!
To make this pancake even more indulgent some chocolate chips could be included in the mix, or sprinkled on top, but the cocoa in the pancakes and array of toppings made for quite a spectacular plateful. Pistachios and chocolate are another match made in heaven (there are quite a few chocolate combinations that I would coin as “matches made in heaven”…I’m thinking the chocolate has a lot to do with it!)
Pistachios are by far my favourite nuts; I’ve had my fair share this week and am most definitely in need of topping them up!
I’m off this afternoon to a foodie like fair in Greystones. Lots of food tastings and cooking demonstrations. Love knowing I’ve another day of work tomorrow
Anyone any nice plans this Sunday afternoon?
Baked Brownie Buckwheat Pancake
Servings – 1
Preparation Time – 30 minutes
Cooking Time – 15 minutes
- 60g (1/2 cup) buckwheat flour
- 125ml (1/2 cup) almond milk
- 65ml (1/4 cup) applesauce
- 65ml (1/4 cup) mashed banana
- 1 tbsp Dutch unprocessed cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 of a medium ripe mango sliced
- 4-5 pieces dried chewy banana
- 4-5 pieces dried mango
- 2 tbsp soy yoghurt
- 1/2 tbsp chopped pecan nuts
- Maple syrup to drizzle
- Whisk together all pancake batter ingredients and set to one side for 30 minutes before baking.
- Preheat oven to 180C (350F).
- Line a small/8 inch pan with a circle of greaseproof paper, spray lightly with light cooking oil and pour in batter. Bake in the oven for 15 minutes. Remove and allow to cool for about 3 minutes before removing.
- Slice in to four and serve topped with yoghurt, some mango, and dried fruits. Fresh mango on the side, pistachios sprinkled over the top and a final drizzle of maple syrup.