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Export 12 ingredients for grocery delivery
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.
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