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Baobab Spinach Pancakes with Raspberry Coulis & Warm Chocolate Sauce

1 Serving(s)

Baobab Spinach Pancakes with Raspberry Coulis & Warm Chocolate Sauce

Pancakes are the perfect choice when you want to treat yourself or your friends and family to a special breakfast. Ultra easy to make, and with endless options when it comes to add-ins and toppings! This vibrant recipe sounds indulgent (and definitely tastes it!) - but is also packed with nutrition from whole grains, fruit, vegetables, healthy fats and our vitamin-rich baobab powder. 

Serves 1


For the pancakes:
1 tbsp Aduna Baobab Powder
2 ripe bananas
1 tbsp flax seeds
2 cups almond milk
1 cup buckwheat flour
1/2 tsp baking soda
1/3 cup spinach
2 Tbsp water
1 Tbsp agave syrup or maple syrup
Coconut oil for cooking

For the chocolate sauce:
2-3 tbsp coconut oil
2 tbsp agave/maple syrup
1 1/2 tbsp raw cacao powder

For the raspberry coulis:
2 cups raspberries
2 tbsp agave/maple syrup
squeeze of lemon juice


Blend together the spinach, water and agave/maple syrup until smooth. In a bowl, mash bananas with a fork, add the rest of the pancake ingredients and mix well. Then add spinach mixture and mix until you have a smooth batter. Heat a little coconut oil in a frying pan and cook the pancakes a few at a time. 

Put the raspberries and agave/maple syrup in a pan over medium heat. Bring to a boil then reduce to a simmer. Simmer for 10-15 minutes until mixture starts to thicken. Add a squeeze of lemon then remove from heat and sieve to remove the raspberry seeds. 

Place a glass bowl on top of a pot with simmering water (or use a bain marie), but make sure that bowl doesn't touch water. Add all the chocolate sauce ingredients and melt together. 

Serve the pancakes topped with the raspberry coulis and chocolate sauce.


Recipe by Natalia Nekrasova


Ingredients list: