The next time you’re planning on making a special breakfast, try these rich buckwheat chocolate pancakes topped with berries, syrup, caramel, cream or whatever your heart desires.
A few weeks ago we had my sister and her babies over for breakfast and I was making pancakes like a short order cook for about an hour when I realized it’s been ages since I last shared a pancake recipe here. It’s been so long that I actually forgot I made these chocolate chip whole wheat pancakes and American breakfast tacos which are pancake tacos (and the best thing to ever happen, ever) a couple of years ago until I went to see if there were any on the blog. It isn’t too surprising though as I rarely ever eat pancakes and they were only recently reintroduced a few years ago.
I’ve been craving something somewhat healthy, but I also wanted to stick with who I am here and decided to throw some chocolate up in here. I mean, chocolate is still good for you, right? Yup, that’s what I thought and exactly why I decided to make these chocolate buckwheat pancakes
If you’ve never had buckwheat pancakes before, they are super nutty. Buckwheat is a gluten-free flour, but much like using many gluten-free flours and whole wheat flours, it absorbs a lot of liquid and can be a bit drying. To combat that, but keep its fluffiness, we add in more chopped chocolate – or chocolate chips – and a bit of flavorless oil. You can use coconut, but I used avocado oil. If you want to go a bit further, you can also also add in things like walnuts or fruits. I prefer to leave my extras as toppings with chocolate buckwheat pancakes though!
These chocolate buckwheat pancakes are also great for freezing. I usually prefer to microwave them to thaw and soften them, but a brief stint in the toaster or oven can also thaw them, but may make them stiff. A good helping of maple syrup would help with that!
Be sure to check out my other pancake recipes linked above!
- 1 cup plus 1 tablespoon buckwheat flour
- 4 tablespoons brown sugar or maple syrup
- ¼ cup cocoa powder*
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 tablespoons avocado oil
- 1 oz chocolate
- Preheat a nonstick skillet on medium-low.
- In a large bowl, mix together the buckwheat flour, brown sugar (if using, if using maple syrup, save for a later step), cocoa powder, baking powder, baking soda, and salt. Set aside after thoroughly combining.
- In a medium bow, add the maple syrup if using, egg, vanilla, buttermilk, and oil together and mix until well combined.
- Mix the wet ingredients into the dry ingredients and stir until just combined. Allow to sit for about 5 minutes.
- Fold in the chocolate.
- Add ¼ cup of the batter into the skillet. Cook for about 2 – 3 minutes or until the top starts bubbling and the bubbles begin to pop. Flip, and cook for about another 1 – 2 minutes. Repeat with the remaining batter.
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Author Amanda Powell