Step 1

Place buckwheat flour, white rice flour, butterfly pea flower powder, and baking powder in a medium-sized bowl.

Step 2

Add 160 ml rice milk and agave syrup, and mix briefly with a hand mixer until well combined. Adjust sweetness.

Step 3

If the batter is too thick, add 1 extra tablespoon rice milk.

Step 4

Brush the pan with coconut oil and preheat it under medium-low heat.

Step 5

Pour the batter into a small circle. When the pancakes start bubbling a bit and the bottom is lightly browned, flip them over and cook briefly on the other side.

Step 6

Melt chocolate with 1 tablespoon coconut oil over low heat in a medium pot. Stir until smooth. Let it cool down a bit.

Step 7

Add coconut cream, melted chocolate, and agave to the blender and blend briefly until smooth.

Step 8

Serve pancakes with chocolate sauce and top with blueberries and mint leaves.