Raspberry Jam Chocolate Chip Pancakes! (Vegan, Gluten-Free, Refined Sugar Free)

Hi guys.

This is my recipe for my favourite buckwheat chocolate chip pancakes with raspberry jam! These are super quick to make and really healthy so a perfect breakfast to have before school or a busy day. I used flaxseed to bind them together which has lots of nutritional benefits. They contain loads of omega-3 fatty acids which are very healthy fats! They are also an antioxidant and very rich in fibre. They make the perfect egg substitute to bind everything together, but if you don't have any flax and aren't vegan you can replace them for 1 egg.

You will need:

• 2 flax eggs (2 tbsp flax seed mixed with 6 tbsp water and left to form a gel)
• 1/2 cup buckwheat flour
• 1/2 cup almond milk
• 1 mashed banana
• 1 tsp baking powder
• 1 tsp vanilla essence
• A handful of chocolate chips
• 1 cup frozen raspberries
• 2 tbsp date syrup or liquid sweetener of your choice!

Combine your water with your flaxseeds and leave to set to form a thick gel. In a mixing bowl, combine your flour and baking powder. Add your almond milk, mashed banana and vanilla essence and mix together. Once they've formed a gel, add your flax egg. Then mix in your chocolate chips! 

Heat a pan with coconut oil, and add 1/4 cup of the mixture at a time to make a small pancake. Once they start to bubble on top, flip them over.

While your pancakes are cooking you can make your jam. Heat the raspberries and sweetener until the raspberries have melted down into a sauce.

Then remove your pancakes from the pan and top with your raspberry sauce and other toppings of your choice! I like to use flaked almonds, goji berries and pumpkin seeds on mine. 

Don't forget to tag me in your pictures if you make them! Use the hashtag #MoosFood

Hope you enjoy!

Moo x