Chocolate Buckwheat Pancakes (Vegan & Gluten-Free)

Today we are enjoying spring break with my kids’ favorite Chocolate Buckwheat Pancakes! Since I’m not teaching this week, I got a little fancier than normal.

Ingredients

Notes: I used cacao and not cocoa in this cake. Cacao is a superfood. The difference is that cacao is “milled at low temperature to protect the nutrients and flavor.” Personally, I find cacao not as sweet at cocoa.

Directions

  1. Combine buckwheat, cacao, baking powder, salt, maple sugar, and non-dairy milk  in a mixing bowlIMG_1356.JPG
  2. Spray griddle pan with a non-stick spray (I like my Circulon Acclaim Hard Anodized Nonstick 11-Inch Square Griddle)
  3. Scoop the pancake batter on the griddle and then sprinkle mini-chocolate chips on top. Once firm, flip. The second side only cooks for a minute and a half.
  4. Repeat until all batter is used. Makes ~12 pancakes.
  5. You can serve if with warm maple syrup and vegan chocolate chips. Or, be a little more decadent. I sprinkled chocolate chips, The Best Vegan Chocolate Sauce, and sliced bananas, and then topped it with Soyatoo Soy Whip Cream that I got from Whole Foods  (Fresh Thyme also sells it). The Soyatoo Rice Cream is also tasty. You can check it out on Amazon here. I love fresh coconut whip cream, but sometimes for just a little cream on pancakes I don’t want to make an entire can of coconut cream.chcolate buckwheat pancakes.jpg

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