I posted a photo of these pancakes on Instagram a few weeks ago and promised to share the recipe shortly afterwards, but when I came to remake them to blog it I had a bit of a disaster and a total food blogger fail. It felt like one of those days where nothing was going right.
In the end, I fell asleep on the sofa that day because I felt like I wanted to be sick. When I'd woken up and gone downstairs that morning James said I wasn't making much sense but I figured I was just sleepy still. I was determined to take the photos for the recipe and to blog.
But after having such a disaster with my camera and in the kitchen, I sat on the sofa and slowly started to realise I didn't feel well. Luckily, it was just one of those 24 illnesses.
Now when I have a chocolate craving I have a couple of squares of organic dark chocolate or I bake.
I probably eat more chocolate than I ever have before but it is on the whole it is dark unless someone buys me it as a present. When I was dieting I thought all the weight I had lost would pile back on if I ate chocolate reguarly, but I actually weigh less now and have a better relationship with chocolate because I don't deny myself a square or two. I don't eat a bar in secret anymore like I would have done a few years ago, a couple of squares can satisfy me.
A couple of Sundays back I asked James what kind of pancakes he wanted and I was rattling off a few options and he combined two of them when I said 'I can make banana pancakes or I can make chocolate pancakes', he said he wanted chocolate and banana pancakes. Well, I wasn't going to say no to that.
Although I don't have a gluten intolerance, I love buckwheat flour in baking, as I find it works well in most recipes and doesn't give me a bloated belly. So I can eat a big stack of pancakes totally guilt free.
They're just so versatile - they're amazing with oats, make smoothies creamier, are a great energy boosting snack, add sweetness to muffins and baked goods and keep them fat free, and make pancakes so thick, fluffy and sweet.
However, when I finally got round to remaking them pancakes I felt like making more of a sauce for them, but the yogurt and maple syrup worked extremely well together. So, I mixed two and added a little natural vanilla extract.
Glad I went with my instinct on that one. The sauce is so good I could actually eat it on it's own or with some fruit as a snack or dessert.
As well as eating chocolate more often these days, I also eat pancakes more often. Along with chocolate I thought pancakes were something that couldn't be included in a healthy diet. They were only for Pancake Day.
It's amazing how much my attitude to food has changed over the last few years from eating only a few vegetables to becoming a veggie queen; from living off the low fat diet mantra to eating lots of healthy fats (which has contributed to shiner hair and healthier skin); from only eating pancakes to Shrove Tuesday to allowing myself to have a healthy stack on a weekend.
I may be sitting a few pounds heavier than a few months ago but I am trying not to be as restrictive with food as I once was. A couple of years ago I would not have allowed myself to have a stack like this. I'm not saying that it is easy because it really isn't. I still have a lot of issues with food but I'm working on them, taking a day at a time. Sometimes I get it wrong. Sometimes I get it right. That's just life I guess.
Chocolate banana buckwheat pancakes
Prep Time: 5 - 10 mins
Cook Time: 10 - 15 mins
Keywords: breakfast gluten-free diary-free nut-free sugar-free vegetarian chocolate buckwheat banana vanilla pancakes
Ingredients (Serves 1)
- 1/3 (40g) cup buckwheat flour
- 1 tbsp raw cocao/unsweetened cocoa powder
- 1 medium banana
- 1 medium egg, beaten, preferably free range or organic
- 1 tbsp milled/ground flaxseed (optional)
- 1 tbsp baking powder
- 1 tsp coconut oil
- 1/3 cup Greek yoghurt
- 1 tbsp maple syrup
- 1 tsp natural vanilla extract
- 1 tbsp cocao nibs
- Heat the oil in a pan/on a skillet.
- Mash the banana with a fork in a small bowl.
- Mix the dry ingredients together in a large mixing bowl.
- Make a well in the middle and mix in the wet ingredients.
- Combine the wet and dry ingredients together.
- Spoon or ladle the batter into the pan/on to the skillet - you should get three pancakes - and cook on both sides until lightly crisp.
- While the pancakes are cooking, in a small bowl mix together the yogurt, maple syrup and vanilla extract.
- Stack and the pancakes on a plate and pour over the sauce.
- Top with cocao nibs (optional).
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Have you denied yourself certain foods while 'dieting'?
Have your attitudes to certain foods changed?