2 tsp / 30g Perfect Nut Butter (or your choice of nut butter)
25ml boiling water
Pinch of ground cinnamon (optional)
Pinch of pure vanilla powder (optional)
¼ tsp raw maca powder (optional)
How to make
Put all the ingredients in a blender and blitz until a smooth, thick mixture forms (if you prefer the old-fashioned way, see below).
Heat 1/2 tsp of coconut oil in a pan. Add a dollop of mixture and let it spread across the base to create a crêpe-like consistency. Otherwise, for American-style, add a smaller amount and make the pancake slightly thicker.
Once it’s cooked on one side, flip it over (or use a spatula) and cook the other side.
Don't own a blender?
In a mixing bowl, beat the egg and then add your choice of nut milk.
Add the ground almonds / hazelnuts, raw cacao powder (if using) and then slowly sieve the buckwheat flour into the mixture.
Once everything is evenly combined, stir in the Indulgent nut butter and continue to use a fork to beat the mixture and ensure all the ingredients are well mixed. Then go to stage 2 and 3 above.
For the rich cacao sauce:
Mix the raw cacao, cinnamon, vanilla and maca (if using) in a cup and slowly add the hot water until a smooth sauce is formed.
Stir in your choice of nut butter until it thickens up - and try not to finish it before serving your pancake...