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.

Course Breakfast

Cuisine American

Keyword buckwheat flour pancakes, buckwheat pancakes, chocolate buckwheat pancakes, chocolate pancakes, healthy buckwheat pancakes, hot chocolate pancakes, how to make vegan buckwheat pancakes, vegan buckwheat pancakes, vegan buckwheat pancakes recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 323kcal

Author Gunjan

Ingredients

hot chocolate

1 cup unsweetened almond milk
1 tbsp unsweetened cocoa powder
1/4 cup packed brown sugar
1 tsp vanilla extract

pancakes

1 cup buckwheat flour
1 tsp baking powder
1/4 tsp salt
1 tbsp flaxmeal (soaked in 3 tbsp warm water)
1/2 cup dairy free mini chocolate chips (vegan)
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 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.

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 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.

Nutrition