Vegan Choc Chip Cinnamon Pancakes

This recipe is by the gorgeous Sophie Fisher (@coconutandbliss) – these are the perfect substitute for your usual Sunday-morning breakfast, and work so well as part of the new JSHealth Vegan Meal Plan.

Serves: 2

For the pancakes:

1/4 cup almond meal
1/4 cup buckwheat flour
1 banana, mashed
1 tsp baking powder
2 flaxseed ‘eggs’ (mix 1 tbsp flaxseed meal + 2.5 tbsp water, and let it sit for 10 minutes until it thickens)
2 tsp coconut nectar or maple syrup
2 tbsp tahini
1 tsp cinnamon
1 tsp vanilla bean powder
1/4 cup almond milk
50g quality raw chocolate, chopped

Chocolate tahini sauce:

Place all pancake ingredients into a food processor/ blender except for the chocolate and blend until combined.
Stir in chocolate.
Melt a teaspoon of coconut oil over medium heat in a frypan, placing about 1/4 cup of mixture on the pan each time.
Leave it for a minute or 2 or until small bubbles form, then flip.
To make the sauce, simply combine the above ingredients until it has reached a consistency that is slightly thick, but still runny.

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