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Buckwheat Pancake with Chocolate Sauce

By Mel Tout


Melbourne, VI, AU Melbourne, VI
Recipe Level

Prep Time

5 Mins

Cook Time

10 Mins




About Recipe

This recipe satisfies a sweet tooth whilst still being a healthy option. This recipe is refined sugar and gluten free.


3 Tablespoons of buckwheat flour

1/2 Cup of almond milk

1 tablespoon of maple syrup

1 tablespoon of olive oil

1 Tablespoon of Cacao powder

1 Tablespoon of Coconut Oil

1 Teaspoon of maple syrup

Cooking Procedure


n Combine the flour, milk, maple syrup and olive oil into a pouring jug and stir thoroughly until the batter is smooth and consistent. For a thinner crepe, add more milk.nn Over medium heat, pour half of the mixture in the centre of the non stick fry and tilt the fry pan in a circular motion to spread the mixture around into a circle.nn Allow the batter to cook for 2-3 minutes, checking that it doesnt burn, before flipping over to cook the other side for a further 2-3 minutes.nn After cooking your crepes, leave to one side while you make the sauce.nn On medium heat, add the coconut oil, cacao and maple syrup into a sauce pan and stirnn continuously until the coconut oil is completely melted and the ingredients are mixed together.nn Turn the heat off and allow to cool for a few minutes.nn Pour the sauce of your crepes.nn Garnish your crepes with your favourite garnishes and enjoy! nn  n


Mel Tout's
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