Chocolate Buckwheat Pancakes (Grain-Free)
These Grain-Free Chocolate Buckwheat Pancakes are rich, fluffy, and naturally gluten-free – a delicious way to start your day with wholesome chocolatey goodness!
Equipment
- Mixing Bowls
- Whisk
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup buckwheat flour gluten-free, rich in nutrients
- 1/3 cup unsweetened cocoa powder adds deep chocolate flavor without added sugar
- 1 teaspoon baking powder helps pancakes rise and become fluffy
- 1/4 teaspoon sea salt enhances flavor
- 1/4 teaspoon ground cinnamon optional, adds warmth and a hint of spice
- 1 cup unsweetened almond milk dairy-free liquid that keeps batter light
- 1 large egg binds ingredients together
- 1/4 cup pure maple syrup natural sweetener complementing chocolate flavor
- 1 teaspoon pure vanilla extract enhances overall flavor
- 1 large ripe banana adds natural sweetness and moisture
- 1/3 cup dark chocolate chips optional, for extra chocolate bursts
Instructions
Prepare the Dry Ingredients
- In a large mixing bowl, whisk together the buckwheat flour, cocoa powder, baking powder, sea salt, and ground cinnamon (if using) to evenly distribute.
Mix the Wet Ingredients
- In another bowl, mash the ripe banana until smooth. Add almond milk, egg, maple syrup, and vanilla extract. Whisk until well combined and smooth.
Combine Wet and Dry Ingredients
- Pour the wet mixture into the dry ingredients. Gently fold until just combined, leaving a few lumps. Fold in dark chocolate chips if using.
Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat for a few minutes. Test readiness by sprinkling water drops; they should sizzle and evaporate.
- Use a 1/4 cup measuring cup to pour batter onto the skillet. Cook for 2-3 minutes until bubbles form and edges set. Flip and cook for another 1-2 minutes until cooked through.
- Remove pancakes and keep warm while cooking the rest. Serve stacked with maple syrup and desired toppings.
Notes
- Prepare dry ingredients ahead and store in an airtight container for quick assembly later.
- Store leftover pancakes in the fridge up to 3 days or freeze up to a month with parchment paper between pancakes.
- For a vegan option, replace the egg with 1/4 cup unsweetened applesauce or a flax egg.