Chocolate Chip Buckwheat Pancakes (Edit recipe)

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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.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

10

Serves: 15

Ingredients

1 1/4 cup Buckwheat Flour
1/2 cup Arrowroot Flour
3 tsp Baking Powder
1/2 tsp Sea Salt
3 Eggs
1/4 cup Pure Maple Syrup
1/4 cup Avocado Oil
1 1/4 cup Almond Milk
1 tsp Vanilla Extract
1 cup Semi-Sweet Chocolate Chips, (optional)

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Process

Cook Mode

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

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	229
Fat:	11 g
Carbohydrates:	30 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	90 mg
Fiber:	6 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.