Chocolate Buckwheat Pancakes
Prep Time: 15 minutes
Cook Time: 24 minutes
Inactive Time: 5 minutes
Total Time: 44 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 257 kcal
Ingredients:
✅ 1 cup plus 1 tablespoon buckwheat flour
✅ 4 tablespoons brown sugar or maple syrup (if using maple syrup, save for a later step)
✅ ¼ cup cocoa powder*
✅ 1 ½ teaspoons baking powder
✅ ½ teaspoon baking soda
✅ ½ teaspoon salt
✅ 1 large egg (room temperature)
✅ 1 teaspoon vanilla extract
✅ 1 cup buttermilk
✅ 3 tablespoons avocado oil
✅ 1 oz chocolate (chopped)
Instructions:
Preheat a nonstick skillet over medium-low heat.
In a large bowl, mix together the buckwheat flour, brown sugar (if using), cocoa powder, baking powder, baking soda, and salt. Set aside after thoroughly combining.
In a medium bowl, whisk together the maple syrup (if using), egg, vanilla extract, buttermilk, and avocado oil until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Allow the batter to sit for about 5 minutes.
Gently fold in the chopped chocolate.
Pour about ¼ cup of batter into the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and begin to pop. Flip and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
Notes:
*For a richer flavor, use a mix of natural cocoa powder and dark cocoa powder.
Enjoy these decadent pancakes topped with your favorite syrup, fruit, or whipped cream! 🥞✨