These Vegan Hot Chocolate Buckwheat Pancakes are made with creamy chocolate drink and gluten free flour, topped with whipped cream and shaved chocolate. It’s perfect for Christmas morning!
Pancakes are a breakfast tradition in our family so I try to come up with new recipes every year. This year is no different. I just noticed that my girls are suddenly chocolate lovers and they have been gorging on hot chocolate. So, I decided to come up with a combination of vegan hot chocolate and pancakes. They loved it in every trial. So, our breakfast menu is finalized for the holidays.
Ingredients for Vegan Hot Chocolate Buckwheat Pancakes
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
How to make these Buckwheat Pancakes
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.
Secondly, in a mixing bowl I combined buckwheat flour, baking powder and salt. Mixed it well and kept it aside.
Thirdly, 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.
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.
Finally, when serving I topped the pancakes with vegan whipped cream and shaved chocolate.
Totally… drool worthy!!!!
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.
Frequently asked questions:
How long does these lasts?
These pancakes taste best when served immediately. However, refrigerate the leftovers in an air tight container for 2-3 days. Microwave it for 30 seconds just before serving.
How many pancakes does this recipe make?
If you use ¼ cup of batter for each pancake then it makes 8 pancakes. The number of pancakes will depend on the quantity of the batter that you wish to use for each pancake.
What is the serving size of this recipe?
It depends on the diet requirements. Ideally the serving size is 2 pancakes per person. However, if you are on a low-calorie diet then I would recommend to go for 1 pancake per person and pair it with berries, whipped cream, nuts, seeds and shaved chocolate to make it wholesome.
Are these pancakes healthy?
Yes! Firstly, it’s oil free. Secondly, I used buckwheat flour in this recipe to make it not only gluten free but also nutritious.
What are the 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.
How can I make these healthier?
I usually skip the last addition of maple syrup to save on some calories. I also pair it with more fruits and seeds instead of whipped cream and shaved chocolate. If I want to make it a little more attractive and sweeter then I sprinkle some vanilla powder on the pancakes.
Are these kids friendly?
Absolutely, Yes!
So now, I think you should start making these delicious and healthy pancakes to enjoy the mornings during holidays with your family.
My other popular pancake recipes are:
Peanut Butter Apple Pancakes
Anti-Inflammatory Turmeric Pancakes
Chickpea Flour Protein Pancakes
Mango Cheesecake Pancakes
Green Peas Zucchini Sweet Pancakes
If you get a chance to make these, then please leave your feedback in your comments below and remember to rate this recipe also. You may tag @kiipfit on Instagram as I love to see what’s cooking in your kitchen.
Vegan Hot Chocolate Buckwheat Pancakes
Ingredients
- 1 cup unsweetened almond milk
- 1 tbsp unsweetened cocoa powder
- 1/4 cup packed brown sugar
- 1 tsp vanilla extract
- 1 cup buckwheat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp whole ground flaxseed meal soaked in 3 tbsp water
- 1/2 cup dairy free mini chocolate chips
- 1/4 cup maple syrup
Toppings
- Vegan whipped cream
- shaved dark chocolate
Instructions
- In a saucepan combine almond milk, cocoa powder
and brown sugar. Whisk it in a medium flame until it is smooth. Do not let it
boil. Turn off the flame as soon as it starts to release steam and just before
it starts to boil. Stir in vanilla extract at this stage. Keep it aside. - In a mixing bowl combine buckwheat flour, baking
powder and salt. Mix it well with a spoon. - Now, in the buckwheat flour mixture add hot chocolate,
soaked flaxseed meal, chocolate chips and whip it with a spatula until all the ingredients
are well combined. - Lastly add maple syrup to the batter and mix it well.
- Now, warm up a griddle or a skillet on a medium flame and grease it
with a cooking spray. Pour ¼ cup of the pancake batter in a round shape and let
it cook until the top starts to form bubble. Gently flip it over to the other
side and let it cook for 1-2 minutes or until the pancake is dry. - Repeat the same process for the rest of the
batter. - Top it with whipped cream and shaved chocolate
and serve immediately.
Notes
- I personally enjoy these without the addition of maple syrup in the batter. I save on some calories. However my kids like the maple syrup addition to the batter.
- Refrigerate the leftovers for upto 5 days. Just microwave it for 30 seconds and enjoy with your choice of toppings.
- Dip you measuring cup directly into the buckwheat flour container and cut the extra on the top of the measuring cup to get the right measurements.
- This recipe makes 8 pancakes. The serving size depends on your diet requirements. Ideally, the serving size is 2 pancakes per person. But if you are on a low calorie diet then the serving size is 1 pancake person as these are quite filling when paired with whipped cream, shaved chocolate, nuts, seeds and berries.
- I have provided step wise images in the post above.
Nutrition
