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.
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.