Gluten-Free Chocolate Glorious pancakes


1 cup buckwheat flour
1 tbsp Umoya Foods Chocolate Glorious
1.5 cups water
1 egg or egg replacement. See vegan options:
1 tbsp flaxseed meal with 3 tbsp water.
OR 1 tbsp chia seeds with 3 tbsp water, soaked and then blended to form a gel.
1/4 tsp salt (4g)

For the topping:
A few generous sprinkles of cinnamon
2 tbsp tahini
2 tbsp maple syrup
1 tbsp activated and roasted buckwheat groats


Blend all your pancake batter ingredients together for 30 seconds till a smooth batter is formed. If mixing by hand, begin with the dry ingredients and add the water slowly.
Allow the batter to rest for 30 minutes at least, or refrigerated overnight.
Once your batter has rested, check the consistency. It should be smooth and runny, almost like melted ice-cream. Thin the batter out with water if necessary.
Melt a drop of coconut oil in a non-stick pan over medium heat.
Once the pan is hot spoon a 3/4 ladle-full of batter in and tilt your pan so that it spreads out evenly. (As you go, adjust the batter amount to get the thickness you like).
Brown on each side (1-2 minutes each) and then start your stack on a serving plate.
Repeat and layer up with toppings in between. Tuck in!