I have been experimenting with buckwheat here and there for the past few years. Contrary to popular belief, buckwheat is not a grain – It is actually a very nutritious seed. An excellent source of protein, fibre, B vitamins, and minerals, buckwheat is also gluten-free, making it a wonderful alternative for those sensitive to wheat flour.
Buckwheat can be used in place of rice, made into a porridge, or added to baked goods. I mainly add buckwheat to my muffins, banana bread, waffles, and pancakes. However I add it in addition to whole-grain flour as I find that buckwheat is dense and does not rise when used alone. In most baked goods, I prefer to use a 1:2 ratio of buckwheat flour to whole-wheat flour. In this recipe I used slightly more buckwheat, and the results were fantastic!
These pancakes are light and fluffy and just perfect in every way.
Chocolate Buckwheat Pancakes RECIPE
Makes: 8 medium-size pancakes
- 3/4 cup whole-wheat flour
- 1/2 cup buckwheat flour
- 1/4 cup Dutch-processed cocoa powder
- 2 tsp. baking powder
- a pinch of salt
- 1 1/4 cups warm milk
- 3 Tbsp coconut oil
- 1 egg
- 2 tsp vanilla
- In a bowl, thoroughly mix the baking powder, whole-wheat flour, buckwheat flour, cocoa powder, and pinch of salt. Set aside.
- In a separate bowl, combine the milk, egg, vanilla, and coconut oil using a wire whisk.
- Add the flour to the milk mixture and mix until no large clumps remain. DO NOT over-mix. Let the batter rest for 10 minutes or so (this will allow the baking powder to activate and release bubbles resulting in fluffy pancakes).
- In the meantime heat a non-stick skillet on medium heat. It is not necessary to grease a non-stick skillet.
- Using a 1/3 scoop measuring cup, carefully pour the batter onto the skillet.
- Once bubbles start to form and edges turn golden, flip the pancake. Cook until done. Repeat steps 5 and 6 until the batter is done.
- Serve warm with toppings of your choice.
- Fruit compotes, especially cherry or raspberry, sweetened with maple syrup pairs well with these pancakes.
- The pinch of salt really brings out the flavour of the cocoa powder.