Buckwheat Chocolate Pancakes
Buckwheat Chocolate Pancakes - Cell protection for breakfast or snacking
Healthy, because
Even smarter
Nutritional values
Cocoa, the basis for dark chocolate, can strengthen the heart and inhibit inflammation with its numerous natural plant pigments, flavonoids. The pseudo cereal Buckwheat protects our cells from free radicals and thus from signs of aging through vitamin E.
Instead of blueberries, other types of fruit also go well with the buckwheat chocolate pancakes - but to ensure that the dessert still remains low carb, you should make sure to choose a type of fruit that is as low in sugar as possible.
(Percentage of daily recommendation)
| Calorie | 185 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 187 mg | (5 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 8 ½ ozs Buckwheat flour
- 2 ¾ ozs ground Oats
- 2 tsps Baking powder
- ¾ oz cocoa powder (3 tablespoons)
- 2 Tbsps whole cane sugar
- 22 ozs Almond milk (unsweetened)
- 3 ozs carbonated water
- 3 Tbsps Coconut oil
- 1 ¾ ozs Dark chocolate (min. 75% cocoa content)
- 4 ozs Blueberries (fresh or frozen)
- ¼ oz cacao nib (2 TSP)
Preparation steps
Mix all dry ingredients in a bowl. Then, with the whisks of a hand mixer, gradually incorporate almond drink and water to obtain a homogeneous dough, adding a little water if necessary.
Bake a total of 12 small pancakes one after the other: To do this, heat 1 tablespoon of oil in a frying pan. Pour in 4 blobs of batter and bake over medium heat for 3-4 minutes per side until golden brown. Use up the rest of the batter in the same way. Keep finished pancakes warm in oven at 80 °C / 175 °F
To serve, break chocolate into pieces and melt over a hot water bath. Wash blueberries and pat dry. Serve pancakes with melted chocolate, blueberries and cocoa nibs.
