Hot Chocolate Vegan Buckwheat Pancakes

These Hot Chocolate Vegan Buckwheat Pancakes are soft, fluffy and so healthy along with being oil free and gluten free. Its an easy and the most delicious family friendly breakfast.

I infused hot chocolate in these vegan buckwheat pancakes to make these kid friendly. It totally worked and is a new favorite. However, when in season my strawberry pancakes are absolutely delish.

My kids call them hot chocolate pancakes. Its so good and dairy free at the same time. Breakfast is very important as we all know, so before going to school I like my kids to eat a wholesome healthy breakfast.

Often times, pancakes are their favorite demand so I made these chocolate buckwheat pancakes.

Other breakfast options that I usually like to make are vegan omelette, zucchini muffins, millet porridge.

I guarantee that you will fall in love with these fluffy vegan buckwheat pancakes. It smells gorgeous and beautiful to serve too.

What is buckwheat?

It is basically a seed that is related to sorrel, rhubarb and knotweed. It is not even closely related to wheat and is gluten free in nature. Its a short season grain and blooms in cold weather.

What is buckwheat flour?

Buckwheat flour is a ground buckwheat seed that is rich in fiber and is a very healthy alternate to any other flour especially regular flour. It is also a good source of vegan protein and is versatile at the same time.

Health benefits of buckwheat flour

Its rich in fiber, protein and energy along with other balanced nutrition. It’s a whole grain that contains significant magnesium and manganese. Not to forget that the protein content in it is a complete protein that has all the essential amino acids. Overall buckwheat is a low glycemic food.

I love baking buckwheat bread for a healthy bread alternative and also my kids love buckwheat chocolate chip cookies for dessert.

Ingredients

Unsweetened almond milk
Unsweetened cocoa powder
Brown sugar
Vanilla extract
Buckwheat flour
Baking powder
Salt
Flax meal soaked in water
Dairy free mini chocolate chips
Maple syrup

Toppings
Whipped cream
Shaved dark chocolate

I have used few simple and easily available ingredients for these healthy vegan buckwheat pancakes and I am so excited for you to make them and enjoy with your loved ones.

Ingredient notes

Buckwheat flour – Any buckwheat flour works great in this recipe and its easily available in any local store.

Flaxmeal – its a great egg replacer and helps fluff these pancakes along with being a great egg replacer. Flaxmeal also add fiber and omega 3 healthy fats to them.

Almond milk – any dairy free milk works here but I like to use almond milk to keep these buckwheat pancakes light and low in calories.

Brown sugar – for this vegan buckwheat pancake recipe I liked to use brown sugar which enhanced its taste. However, you may use maple syrup too if desired. but I have used maple syrup too in its batter to balance out the taste of buckwheat flour in these pancakes.

Cocoa powder – I used unsweetened dark cocoa powder in this recipe because I decided to first make hot chocolate and then include it in the pancakes batter so as to make it very similar to vegan hot chocolate pancakes but healthier.

For detailed measurements of ingredients, please scroll down to the printable recipe card at the bottom of this post.

How to make Hot Chocolate Vegan Buckwheat Pancakes

Step 1: Hot Chocolate

Firstly, I combined almond milk, cocoa powder and brown sugar in a saucepan.

Subsequently, I cooked it on the stove until it was nicely warmed but not boiling. Turned off the flame and stirred in vanilla extract. I kept it aside.

Step 2: Batter

In this step, in a mixing bowl I combined buckwheat flour, baking powder and salt. Mixed it well and kept it aside.

Next, I combined hot chocolate, chocolate chips and soaked flaxseed meal into the flour mixture and made a thick batter out of it.

Lastly, I poured in some maple syrup and whipped up the batter once more.

Step 3: Cook

Now, I warmed up a griddle/frying pan and poured about ¼ cup of the batter on it and cooked for few minutes until bubbles formed. Thereafter, I gently flipped over to the other side and cooked again.

Serving tips

Finally, when serving I topped the pancakes with vegan whipped cream and shaved chocolate.

Storage tips

Let these vegan buckwheat pancakes cool down to the room temperature and refrigerate them in a container with a lid for up to 5 days. Just microwave it for 30 seconds and enjoy with your choice of toppings.

Expert tips

• Make sure to soak flax meal in water before starting the entire recipe.
• These pancakes rise very well so give it time to form bubbles before flipping them over to the other side.
• Add maple syrup after mixing all the ingredients in the batter. When we pour the syrup at the last it gives a nice glaze to the batter and loosens it up a bit too.
• Do not use dark chocolate chunks in this recipe as it will make these pancakes darker and slightly strong in taste.
• To get the right measurement of buckwheat flour, dip your measuring cup directly into the container and cut the extra from the top of your cup.
• The hot chocolate does not need to cool down before mixing into the flour mixture. Feel free to mix as soon as the hot chocolate is cooked.

More vegan pancake recipes

Vegan Banana Oatmeal Pancakes
Peanut Butter Apple Pancakes
Anti-Inflammatory Turmeric Pancakes
Chickpea Flour Protein Pancakes
Mango Cheesecake Pancakes
Green Peas Zucchini Sweet Pancakes

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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.

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In addition, you may checkout my cookbook for everyday comfort vegan recipes.