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.
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.
- 3 eggs
- ¼ cup maple syrup
- ¼ cup coconut oil
- 1 ¼ cup coconut or almond milk
- 1 tsp vanilla
- 1 cup chocolate chips
- Pumpkin Seeds
- Grass-fed Butter
- Maple Syrup
- Mix together the dry ingredients in a large bowl and set aside
- Whisk together all the wet ingredients and then add to the dry flour mixture and mix together until thoroughly combined.
- Heat a skillet to medium high heat or a griddle to 350.
- 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.
- Cook about 3 minutes or until pancakes start to bubble. Flip and cook for another 2-3 minutes.
- This batter is fairly thick but if it becomes too thick just add a couple more tablespoons of milk to thin.