These decadent pancakes have a deliciously fudge-y texture and when served with the slight bitterness of berries and smooth creamy yoghurt, create a guilt-free breakfast trifecta.

Makes 10

Ingredients

1 cup (103g) ground almonds

1 cup (156g) buckwheat flour

½ cup (94g) coconut sugar

¼ tsp baking soda

¼ tsp baking powder

¼ cup (24g) cacao powder

1 cup (250ml) almond milk

2 Tbsp coconut oil, for cooking

Linseed 'eggs'

2 Tbsp ground linseed

¼ cup (60ml) warm water

Method

Combine the ground almonds, buckwheat flour, coconut sugar, baking soda, baking powder and cacao powder into a food processor and blitz briefly until mixed well.

In a separate bowl, make your linseed eggs by combining the ground linseed and roughly quarter cup of warm water until you get an egg-like consistency.

Add your linseed eggs and almond milk to the dry mix and blend in a food processor until smooth.

Heat up a pan and grease with a little bit of coconut oil. Pour the mixture and cook for 2-3 minutes each side until lightly browned.

Serve with your favourite coconut yoghurt dolloped on top with a mix of fresh seasonal berries.

Tip: If you have the time, leave the pancake mix in the fridge for a few hours prior to cooking it. This helps the mix set and will create fluffier, thicker pancakes.

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Monique Hemmingson, Wild One Wholefoods, Mt Maunganui, Bay of Plenty

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