Gluten-Free Chocolate Coconut Buckwheat Pancakes

12 30 303
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 8
Gluten-Free Chocolate Coconut Buckwheat Pancakes
Health Highlights


2 tbsp Agave nectar (syrup)
1 tsp Baking powder, gluten-free
1/2 cup slices Banana (s)
1 cup Buckwheat flour
1 dash Cinnamon
1/4 cup Coconut flour
1 cup Coconut milk, sweetened
1/2 cup Coconut oil (melted)
1/2 cup Rice flour, brown
1 pinch Sea salt, fine
1 tsp Vanilla extract, pure
1 cup Yoso Chocolate Coconut Yogurt


In a bowl, whisk together 3 flours, gluten free baking powder, cinnamon and salt until well combined. Set aside.

In a blender, combine coconut milk, coconut oil, banana, agave and vanilla at highest speed until smooth. Add coconut yogurt and blend at low speed until all ingredients are incorporated.

Add wet ingredients to the dry mixture and using a whisk mix well until no lumps remain.

To serve, preheat a medium size sauté pan on medium high heat. Coat with 2-3 tbsp of coconut oil. Once hot, drop ¼ cup of mixture onto pan. Cook on first side for 4-5 minutes or until golden brown on all edges. Flip and continue to cook for an additional 2 to 3 minutes on the other side or until cooked through.

Serve immediately and enjoy!

Nutrition Facts

Per Portion

Calories 303
Calories from fat 166
Calories from saturated fat 136
Total Fat 18.5 g
Saturated Fat 15.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.3 g
Cholesterol 0
Sodium 32 mg
Potassium 237 mg
Total Carbohydrate 33 g
Dietary Fiber 4.3 g
Sugars 9.5 g
Protein 3.2 g

Dietary servings

Per Portion

Grain 0.3

Energy sources