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A close up front view of a stack of vegan hot chocolate buckwheat pancakes with toppings and a fork on the side

Vegan Hot Chocolate Buckwheat Pancakes

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!
Course Breakfast
Cuisine American
Keyword buckwheat flour pancakes, buckwheat pancakes, chocolate buckwheat pancakes, chocolate pancakes, hot chocolate pancakes, vegan buckwheat pancakes, vegan hot chocolate, vegan panackes, vegan pancake recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 323kcal
Author Gunjan


  • 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


  • 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 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
  • 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 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.


Calories: 323kcal | Carbohydrates: 61g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 152mg | Potassium: 338mg | Fiber: 3g | Sugar: 13g | Calcium: 78mg | Iron: 1mg