Step 1

Combine buckwheat flour, white rice flour, cacao powder, coconut sugar, and baking powder in a medium-sized bowl.

Step 2

In a blender, combine 160 ml rice milk and a banana and blend until smooth.

Step 3

Pour the blended banana mixture over the dry ingredients and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.

Step 4

Brush the pan with coconut oil and preheat it under medium-low heat. Pour the batter into a circle (1 heaped tablespoon for each pancake). When the pancake starts bubbling a bit and the bottom is lightly browned, flip it over and cook briefly on the other side.

Step 5

Melt chocolate over low heat in a medium pot. Stir until smooth. Remove from heat and let it cool down a bit.

Step 6

Combine coconut cream, melted chocolate, and agave in the blender and blend briefly until smooth.

Step 7

Serve with chocolate sauce and top with raspberries and cherries.

Step 8

Makes approx. 15 pancakes.