Chocolate Chip Buckwheat Pancakes (Edit recipe)

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.

15 minutes

20 minutes

Difficulty:

Intermediate

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:	218 mg
Fiber:	6 g
Sugars:	11 g
Calculated per serving.

by Jessi's Kitchen

View original recipe

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

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