INGREDIENTS:

• ½ cup almond meal
• 1/3 cup buckwheat flour
• 2 tbsp cacao powder
• 1 tbsp granulated stevia
• ½ tsp baking powder
• ¼ tsp sea salt
• 1 egg
• ½ cup almond milk
• coconut oil, for fryingFor the peanut sauce:
• 2 tbsp crunchy natural peanut butter
• 1 tbsp coconut oilToppings:
• Peanuts
• Cacao Nibs

METHOD:

1. In a bowl, mix the flours, cacao, stevia, baking powder and salt.
2. Make a well in the centre and crack in the egg, then pour in the milk whilst stirring the batter together.
3. Heat a frying pan with coconut oil over a medium heat.
4. When the oil is hot, pour in the batter to create a pancake around 6cm wide. Fill the base of the pan with as many pancakes as possible without letting the batters touch.
5. Cook for a few minutes, until bubbles start to appear on the top of the batter.
6. Flip, and cook for an additional few minutes, then remove from the pan.
7. Repeat until the batter used up.
8. Make the sauce by heating the coconut oil and peanut butter over a low heat in a small pan, mixing well.
9. Stack the pancakes and pour over the sauce, topping with peanuts and nibs.