Black charcoal pancakes with a pink raspberry peanut butter sauce

Ingredients for 8 small pancakes:

  • 80 g buckwheat flour
  • 140 ml almond drink
  • 1 tsp black charcoal powder
  • sweetener of your choice (I used xylit)

Ingredients for the raspberry peanut butter sauce:

  • 1 tbsp peanut butter
  • 1 tsp raspberry powder
  • 1/2 tsp neutral oil

Further ingredients:

  • 1 tsp coconut oil
  • a few berries
  • popped quinoa


  1. Whisk all ingredients for the batter in a medium bowl.
  2. Heat a lightly oiled griddle over medium heat.
  3. Scoop per pancake 1-2 tbsp batter onto the griddle.
  4. Cook each side for 1-2 minutes.
  5. Build a stack.
  6. For the raspberry peanut butter sauce, combine raspberry powder, peanut butter and oil in a small bowl. Drizzle the sauce on top of the stack.
  7. Top the stack with berries and popped quinoa.