Sultry chocolate buckwheat pancakes made gluten-free, dairy-free, grain-free, and low-FODMAP. Whip them up for breakfast this weekend!
This post is sponsored by Silk.
Buckwheat pancakes rank high on my Pancakes Favorites list, and I’ve had quite the torrid love affair with them. What began a few years back as a savory Bacon & Egg Buckwheat Pancakes fiasco morphed into a fruit-topped Buckwheat Crepes obsession before it revamped itself into a banana buckwheat pancakes hootenanny.
Buckwheat flour is packed with fiber and antioxidants and also contains easy-to-digest protein. It also can help lower cholesterol and blood pressure, and it naturally gluten-free. The nutty flavor is always welcome in my pancakes, and I find that in the realm of gluten-free pancakes, buckwheat flour holds together super well. And of course, adding delicious ingredients like cocoa powder and chocolate chips results in a win of epic portions.
Keeping this recipe gluten-free, dairy-free, and paleo-friendly, I used Silk Unsweetened Almondmilk to bring the pancake batter together. As you may know, almond milk is always my go-to when it comes to preparing pancake batter (as well as many of my baked goods), as I try to avoid dairy when possible, and almond milk has never let me down.
Per usual with my pancake prep, I made the batter for the pancakes in my blender. Of course, you can always use a mixing bowl, but I find tossing everything in a blender and flipping the switch to be the easiest method.
The pancakes are delicious on their own (the goo from the melted chocolate chips is enough to make you swoon), but when drizzled with pure maple syrup fresh off the skillet, they’re sinfully delicious. In an I-can’t-believe-it’s-not-dessert sort of way.
The first time I prepared chocolate buckwheat pancakes, I used a couple large ripe bananas and turned them into more of a banana buckwheat pancake affair. This approach is always delicious, and if you’re looking for more banana flavor, you can up the banana usage to two and halve the maple syrup. If you’re banana-averse, replace the banana with ¼ cup applesauce.
If you are a regular user of sugar alcohols like erythritol or xylitol, you can replace the pure maple syrup with your sweetener of choice (I’d start with 2 to 3 tablespoons and go from there). You can also use agave or coconut palm nectar in place of pure maple syrup.
Stay in-the-know with Silk by signing up for their newsletter here.
Your weekend breakfast plans? In the bag.
- 1 cup buckwheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon, optional
- 1 cup Silk Unsweetened Almondmilk
- 1 large egg
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 large ripe banana
- 1/3 cup dark chocolate chips, optional
- Add all of the ingredients but the dark chocolate chips to a blender and blend until smooth. Stir in the dark chocolate chips
- Heat a large skillet over medium heat and add enough olive oil or coconut oil to generously coat the surface (1 to 2 tablespoons).
- Measure 1/8 cup (or a scant 1/4 cup) of the batter and pour onto the hot skillet. Cook until several bubbles rise to the top and the edges of the pancake begin to firm up, about 1 to 2 minutes. Flip and cook an additional 30 seconds to 1 minute, or until pancake is cooked through. Repeat for remaining batter (Note: I typically cook 3 pancakes at a time on a 12-inch skillet).
- Serve pancakes with fresh fruit and a drizzle of pure maple syrup or honey.
Nutrition Information:Yield: 12 Serving Size: 1 g
Amount Per Serving: Unsaturated Fat: 0g
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.