Ingredients
Main Ingredients









Instructions
Step 1
Start by breaking the ripe bananas into pieces and placing them into a blender.
Add the coconut milk, coconut oil, and cocoa powder into the blender with the bananas.
Blend the mixture until it becomes smooth and creamy.
Step 2
In a separate bowl, combine the buckwheat flour and baking powder.
Gradually add the dry mixture to the blended fruit mixture.
Mix until you reach the desired consistency, which should be slightly thick. You may need around 70 g (0.6 cup) of flour.
Step 3
Let the batter rest for about 3 minutes. This allows the ingredients to settle and bond better.
Step 4
Heat a frying pan over medium heat and lightly grease it.
Pour a portion of the batter onto the hot pan, making small circles for easy flipping.
Cook for about 2-3 minutes on each side or until golden brown. Repeat with the remaining batter.
Servings
✨ Looking for some fun ways to enjoy these delightful pancakes? Here are our serving suggestions that will make your breakfast truly special:
1. **Drizzle with Maple Syrup**: There’s nothing quite like a sweet drizzle of maple syrup. It complements the chocolate beautifully! 🍯
2. **Top with Fresh Fruits**: Add slices of strawberries, blueberries, or banana on top for an extra burst of flavor! 🍓🍌
3. **Sprinkle with Nuts**: Chopped nuts or a sprinkling of coconut flakes give a crunchy contrast to the soft pancakes. 🌰
4. **Serve with Whipped Cream**: Add a dollop of whipped cream for an indulgent finish! You can also use coconut whipped cream for a dairy-free option. ☁️
Equipment
A high-speed blender works best for achieving a smooth batter. If you don't have one, a hand mixer can do the job, but make sure to mash the bananas well first!



This will help prevent sticking and make flipping the pancakes a breeze. Preheat it on medium heat for optimal cooking.


A good, sturdy spatula is essential for flipping those pancakes. Choose one that can handle heat well and fits under the pancake nicely.



Precise measurements help ensure the right consistency for the batter. Use these to get your portions just right!



Variations
🌱 Looking for gluten-free or vegan options? We've got you covered:
Gluten-Free Variation: Replace buckwheat flour with a gluten-free flour blend, or use almond flour for a nutty flavor! 🌾
Vegan Touch: This recipe is already vegan-friendly, but to enhance it, consider adding a tablespoon of ground flaxseed mixed with water as an egg substitute for extra nutrition! 🥑
Faq
- How do I know when the pancakes are done cooking?
Look for bubbles forming on the surface. Once they pop and the edges start to look set, it’s time to flip them!
- Could I use regular milk instead of coconut milk?
Absolutely! While the coconut milk adds a unique flavor, regular milk will work just fine.
- Can I make these pancakes ahead of time?
Yes! You can batch cook them and store them in the fridge for a few days or freeze them for longer storage.
- How can I make these pancakes taste even more chocolatey?
Try adding chocolate chips to the batter for an extra chocolatey punch! 🍫
- What if my batter is too thick?
Add a splash of coconut milk, water, or any milk of your choice until you reach your desired consistency.
- How do I store leftover pancakes?
Let them cool completely, then place them in an airtight container in the fridge or freezer. Reheat in a toaster or oven!