These four-ingredient chocolate buckwheat pancakes are fluffy, delicious, hearty, and filling. They’re super easy to prepare and even easier to chow down. Moreover, these delicious pancakes are high in fiber and protein, gluten free, dairy free, and yes, vegan too. These pancakes are the perfect base for all toppings, from date syrup to fresh fruit and compote.
light + fluffy chocolate buckwheat pancakes
- one cup of buckwheat flour
- one teaspoon of baking powder
- one teaspoon of raw organic cocoa powder
- one tablespoon of coconut sugar (or an alternative natural sweetener)
- a pinch of salt
- one cup of unsweetened almond milk
- coconut oil, for frying
In a small mixing bowl, combine together the buckwheat flour, baking powder, cocoa powder, coconut sugar and salt.
Stir in the almond milk and combine into an even mixture.
Grease a non-stick pancake griddle with coconut oil and place over medium heat.
Scoop a large spoonful of batter onto the pan, cook for two to three minutes or until bubbles appear on the surface of the pancake. Flip and cook for an additional two to three minutes.
Repeat the previous step for the remaining pancake batter.
Lastly, serve with your choice of toppings and enjoy!