Chocolate Chip Buckwheat Pancakes
A recipe for all the people who claim they don’t like buckwheat pancakes! (Kidding…sort of)
I have a very deep love for chocolate chip pancakes that goes way back to when I was a kid. To this day, it is one of my favorite breakfast items to make on special occasions.
PREP TIME
15 minutes
COOK TIME
20 minutes
INGREDIENTS
10
Serves: 15
Ingredients
- 1 1/4 cup1 1/4 cup1 1/4 cup Buckwheat Flour
- 1/2 cup1/2 cup1/2 cup Arrowroot Flour
- 3 tsp3 tsp3 tsp Baking Powder
- 1/2 tsp1/2 tsp1/2 tsp Sea Salt
- 333 Eggs
- 1/4 cup1/4 cup1/4 cup Pure Maple Syrup
- 1/4 cup1/4 cup1/4 cup Avocado Oil
- 1 1/4 cup1 1/4 cup1 1/4 cup Almond Milk
- 1 tsp1 tsp1 tsp Vanilla Extract
- 1 cup1 cup1 cup Semi-Sweet Chocolate Chips, (optional)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium bowl whisk together the dry ingredients and set aside.
- Combine all the wet ingredients in a large bowl and whisk.
- Add the dry ingredients to the wet and whisk to combine.
- Let the batter rest 5 minutes to thicken.
- Meanwhile, heat a skillet or griddle to medium-high heat and grease once hot.
- Pour the pancake batter on the pan in a circular motion. Top with chocolate chips and cook for 2-3 minutes or until you begin to see bubbles and small holes form. Flip the pancake and cook for an additional 1-2 minutes.
- Repeat with the remaining batter
Add a Note
My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Dairy Free FODMAP Free Gluten Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 229 |
| Fat: | 11 g |
| Carbohydrates: | 30 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 218 mg |
| Fiber: | 6 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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