Vegan Caramel Pancakes (Gluten-free) with Healthy Chocolate Mousse






Vegan Caramel Pancakes 

Serves: 1

Dry

1/3 cup (50g) buckwheat flour

2 tbsp coconut flour

1 tsp baking powder

1tsp lucuma powder

Optional: 1 tsp maca powder 
    Wet

    1 chia or flax egg (1 tbsp ground seeds mixed with 3 tbsp water, whisk until thick)

    1 medium-sized ripe banana, mashed

    1/3 cup + 1 tbsp unsweetened almond milk

    Optional: extra sweetener of choice
      How to:
        1. First, place all dry ingredients in a bowl and mix with a fork until the baking powder has been mixed in properly. 
        2. In a separate bowl, mash the banana and, with the almond milk, fold gently into the dry mixture. Add a little at a time to avoid clumps.
        3. Prepare your vegan egg by grinding the chia seeds either with a mortar and pestle or a coffee grinder. Mix the ground seeds with 3 tbsp of water and stir well. I prefer to use chia seeds because they swell so much faster than flax does, but if you've chosen to make a flax egg you'll have to let it sit in the fridge for at least 15 minutes to thicken up.
        4. Once your 'egg' is done, mix it in with the rest of the batter.
        5.Cook on medium to high heat in your oil of choice (if not using a non-stick pan) for a couple minutes on each side.

        Healthy Chocolate Mousse

        Serves: 1

        1/2 avocado

        1 tbsp + 1 tsp unsweetened almond milk

        2 tsp cacao or carob powder

        1 tbsp sweetener of choice (I used date sugar)

        How to:
          1. Simply mix all ingredients with a hender blender until smooth. Have a taste and add more sweetener if you want to. The secret here is to use a very ripe avocado and you won't be able to pick up any avocado flavor at all! It's like magic ;)

          Assemble by stacking the pancakes on top of each other with layers of the chocolate mousse in between. And of coure, finish it all off with some fresh fruit or berries!

          Have a lovely Saturday,
          Tilda