Chocolate Chip Buckwheat Pancakes

Chocolate Chip Buckwheat Pancakes: Jessi's Kitchen

I really could not be more excited about these Chocolate Chip Buckwheat Pancakes. I have a very special place in my heart for pancakes and chocolate chips ones are just incredibly nostalgic for me.

I think this may be my first buckwheat based recipe on the blog so I thought I would take a minute to talk about that. So if you have followed me for a while you know that we try and limit the grains in our diet. However, buckwheat is actually not a grain and is actually considered to be a fruit. The edible portion is actually in the rhubarb family. So it is one of those flours that I personally can tolerate well and I also just really love the unique flavor that it has. It is also a pretty affordable gluten-free flour and a little goes a long way.

Chocolate Chip Buckwheat Pancakes: Jessi's Kitchen

These pancakes are probably the most legit gluten-free ones I have made yet. They are incredibly fluffy and can be made in to large pancakes instead of making small sliver dollar sized ones.

I really love the chocolate chips in these pancakes because it is a perfect pairing with the nutty flavor of the flour. However, they are optional for this recipe. I do highly recommend a good amount of maple syrup and butter though.

Enjoy!

Chocolate Chip Buckwheat Pancakes: Jessi's Kitchen

Chocolate Chip Buckwheat Pancakes
Yields 15
Write a review
Print
Prep Time
10 min
Total Time
30 min
Prep Time
10 min
Total Time
30 min
Dry Ingredients
  1. 1.5 cups buckwheat flour
  2. ½ cup arrowroot flour
  3. 1 Tbsp gluten-free baking powder
  4. ½ tsp cinnamon
  5. ½ tsp sea salt
Wet Ingredients
  1. 3 eggs
  2. ¼ cup maple syrup
  3. ¼ cup coconut oil
  4. 1 ¼ cup coconut or almond milk
  5. 1 tsp vanilla
Optional Toppings
  1. 1 cup chocolate chips
  2. Pumpkin Seeds
  3. Grass-fed Butter
  4. Maple Syrup
Instructions
  1. Mix together the dry ingredients in a large bowl and set aside
  2. Whisk together all the wet ingredients and then add to the dry flour mixture and mix together until thoroughly combined.
  3. Heat a skillet to medium high heat or a griddle to 350.
  4. Scoop about a ¼ cup of batter and pour on the pan and spread in circular pattern and then sprinkle a few chocolate chips on top.
  5. Cook about 3 minutes or until pancakes start to bubble. Flip and cook for another 2-3 minutes.
Notes
  1. This batter is fairly thick but if it becomes too thick just add a couple more tablespoons of milk to thin.
Jessi's Kitchen http://jessiskitchen.com/
Chocolate Chip Buckwheat Pancakes: Jessi's Kitchen

 

Shop This Post

Leave a Reply

Your email address will not be published. Required fields are marked *