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.
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.
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.
Unsweetened almond milk
Unsweetened cocoa powder
Flax meal soaked in water
Dairy free mini chocolate chips
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.
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.
Finally, when serving I topped the pancakes with vegan whipped cream and shaved chocolate.
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.
- 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.
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.
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.
Yes! Firstly, it’s oil free. Secondly, I used buckwheat flour in this recipe to make it not only gluten free but also nutritious. These pancakes are packed with vitamins, minerals and antioxidants and are rich in protein and fiber.
More vegan pancake recipes
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
Did you make it?
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Hot Chocolate Vegan Buckwheat Pancakes
- 1 cup unsweetened almond milk
- 1 tbsp unsweetened cocoa powder
- 1/4 cup packed brown sugar
- 1 tsp vanilla extract
- Vegan whipped cream
- shaved dark chocolate
- 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 flaxmeal, 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. Depending on the type of your griddle you may grease it with a cooking spray or start making pancakes without greasing it. 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 with a flat spatula and let it cook for 1-2 minutes or until the pancake is dry.
- Repeat the above step for the rest of the batter.
- Top it with whipped cream and shaved chocolate and serve immediately.
- 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 up to 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.