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Home / Recipes / Happea Chocolate Buckwheat Pancakes
Happea Chocolate Buckwheat Pancakes

Happea Chocolate Buckwheat Pancakes

Ingredients (2 servings): 

Pancakes:

  • 170ml Happea Chocolate
  • 2 very ripe bananas
  • 150g buckwheat flour
  • 2 tablespoon cacao powder
  • 1/2 tablespoon vanilla powder
  • 1 tablespoon baking soda
  • Pinch of salt
  • 2 tablespoon sugar
  • 2 tablespoon oil (coconut oil or olive oil)

Almond butter mousse:

  • 150g almond butter
  • 100ml Happea Original
  • 1 cup of blueberries for garnish
  • 50g melted vegan dark chocolate for garnish

Method:

  1. Prepare the almond butter cream. Technically you have to mix together almond butter and Happea. The trickiest thing here is to do it slowly.
  2. Put almond butter in the bowl with high edges and have your mixer ready.
  3. Add about 2 tablespoon Happea Original and mix it on low speed. When it starts to get smooth add the rest of the Happea Original.
  4. Mix just to have an even & smooth mixture. Set the cream aside or put it into the fridge.
  5. Melt the chocolate: Roughly chop the chocolate into small pieces, about the size of 1 – 2cm.  Set chocolate pieces into a metal or glass bowl, making sure it is heat-proof.  
  6. Fill half of the size of your saucepan with water. Wait till the water starts to simmer. Place the bowl over; making sure the water doesn’t touch the bottom of the bowl, and your bowl is bigger than saucepan.
  7. Stir the chocolate periodically as it softens. When you have just a few small unmelted chunks, remove bowl from heat.
  8. Combine the first all dry ingredients in a mixing bowl. Whisk them together.
  9. Put the banana, Happea Chocolate and oil in a blender and blend until the mixture is smooth.
  10. Pour the mixture in the bowl with dry ingredients and mix everything together. Let the mixture rest for a few minutes.
  11. Heat up a frying pan (or non-sticking skillet) to medium heat and lightly grease with some coconut oil.
  12. Cook until bubbles rise to the surface then burst, and edges gets darker brown.
  13. Flip to another side and cook about 20 – 30 seconds.
  14. Serve the pancakes with almond butter mousse, melted chocolate and juicy blueberries.

Enjoy!