Chocolate Buckwheat Crêpes with Cappuccino Ganache

Ingredients

Cooks in:Preparation time 10 minutes (Cooking time 15-20 minutes)        Serves:4

Cappuccino Ganache

• 1 Tbsp raw cacao powder
• 1/4 cup coconut oil
• 1/4 cup coconut cream
• 1–2 tsp maple syrup (or rice malt syrup)
• ½ tsp instant espresso powder

Pancakes

• 1 cup milk (or coconut milk)
• 1 cup buckwheat flour
• 2 eggs
• 1 tsp vanilla extract
• 1 Tbsp honey or alternative healthy natural sweetener (try a little coconut blossom sugar or rice malt syrup)

To serve

• fresh banana slices or fresh berries
• chopped roasted hazelnuts or pecans

What to do

1. To make the cappuccino ganache, heat the ingredients together in a heavy-based saucepan over very low heat until melted. Whisk together until smooth and set aside. Reheat just before serving if necessary.

2. To make the pancakes, whisk all of the ingredients together until you have a smooth batter.

3. Heat a little dollop of butter or coconut oil in a nonstick pan and pour in about ¼ cup of the mixture at a time. Swirl the pan to spread the mixture out as thinly as possible, and when bubbles rise on the surface of the pancake and the underside is lightly golden, flip and cook on the reverse side, also until lightly golden. It takes about 3–4 minutes per pancake. Set the cooked pancakes aside on a warmed dinner plate, and continue until you have used up all the batter.

4. Serve with the warm cappuccino ganache and top with fruit and toasted nuts.

Notes
To cook these as fluffier American-style pancakes, add in ½ tsp baking powder to the batter.

To make yoru own buckwheat flour at home, blitz 1 cup whole buckwheat in your food processor until fine, then pass through a sieve to remove any extra lumps.

Photo Credit @Curtis Gallon

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