Chocolate Buckwheat Pancakes
The Home Cook's Kitchen
Earthy, chocolatey, not too sweet - these chocolate buckwheat pancakes are an absolute winner!
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Breakfast
Cuisine Western
Servings 2 people
Calories 419 kcal
- ⅓ cup buckwheat flour or sub plain flour
- 1 egg - lightly whisked
- ¼ cup chocolate chips
- ½ cup coconut milk beverage, not can or can sub almond milk
- ¼ cup coconut
- 1 teaspoon baking powder
- ¼ teaspoon of salt
- 1 tablespoon coconut oil divided, for cooking
Place chocolate chips in a microwave safe bowl and microwave at 30 second increments until melted. Usually 30 seconds to 45 seconds is sufficient. Stir until smooth
In a large bowl, place the flour, salt, coconut and baking powder and stir until combined.
Add whisked egg, melted chocolate and coconut milk and stir until well combined.
Heat a little bit of coconut oil in a frying pan over medium to high heat.
Once your pan is heated, use a soup ladel to spoon pancake batter onto fry pan.
Once the pancake starts to bubble, flip and cook on the other side for about 2 minutes.
Pancakes should now be nice and browned.
Serve pancakes with topping of choice - we used natural yoghurt, mix berries and maple syrup.
Keyword Chocolate Pancakes, Pancake Recipe