Chocolate meets coconut… Lamington meets pancake… you are all going to go in sane over these!

Pancakes:

¼ cup buckwheat flour

2 tbsp coconut flour

2 tbsp almond meal

1 tbsp mesquite

1 tsp baking powder

¼ cup coconut yoghurt (coyo) or greek yoghurt, if not dairy-free

1.5 tbsp coconut nectar or pure maple syrup

1 tbsp macadamia butter (can substitute almond butter or cashew butter)

1/3 cup coconut milk

2 free range eggs, separated

1 tsp vanilla

Chocolate sauce:

1 heaped tbsp. cacao

½ tbsp coconut nectar or pure maple syrup

Dash hot water

1 heaped tbsp smooth almond butter or tahini

½ tsp coconut oil

Desiccated coconut and coyo, to serve

1. Combine all dry ingredients in a bowl.
2. Make a well then add in all other ingredients, except the eggwhites. Mix well.
3. In a separate small bowl, beat eggwhites until stiff peaks form.
4. Fold the eggwhites through the pancake mixture.
5. Heat a pan greased with coconut oil to medium heat.
6. Place spoonfuls of desired size into the pan. Cook for 1-2 minutes each side (or until bubbles form) then flip.
7. Meanwhile, combine the cacao, coconut nectar and hot water and stir until smooth. Add in the tahini or nut butter and mix well, add more hot water if required.
8. Serve the pancakes with the sauce, coconut and coyo.

Serves 2