Chocolate-chip Chai Pancakes with a Cacao Sauce



  • ¼ cup buckwheat flour
  • 3/4 cup almond meal
  • 2 tsp gluten-free baking powder
  • 1 tsp vanilla bean powder
  • 1 tbsp mesquite powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • sprinkle of cardamon
  • 1 cup macadamia milk or other milk
  • 4 medjool dates
  • 3 eggs, separated
  • 1 large banana
  • 2 tbsp cacao nibs, (optional)
  • 1-2 tsp raw cacao (depending on how chocolatey you would like it!)
  • Dash hot water
  • 1 tsp nut butter or tahini (I usually use hazelnut butter)
  • 1 tsp sweetener of choice
  1. Combine all dry pancake ingredients in a large mixing bowl then combine egg yolks, milk and dates in a blender and blend until smooth. Transfer to dry mixture and stir.
  2. Beat egg whites until firm peaks form and gently fold into mixture
  3. Stir in cacao nibs.
  4. Melt a teaspoon of coconut oil in a frypan on medium heat, placing about ¼ cup of mixture on the pan each time and spreading it out to form a circular shape. Leave it for a minute or 2 or until small bubbles form, then flip!
  5. To make the sauce, simply combine the above ingredients until it has reached a consistency that is slightly thick, but still runny.
  6. Pour over the ‘ganache’! Top with fresh berries, cacao nibs or whatever you desire!

Serves 1.


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