Chocolate Buckwheat Pancakes

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


  1. In a bowl, thoroughly mix the baking powder, whole-wheat flour, buckwheat flour, cocoa powder, and pinch of salt. Set aside.
  2. In a separate bowl, combine the milk, egg, vanilla, and coconut oil using a wire whisk.
  3. 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).
  4. In the meantime heat a non-stick skillet on medium heat. It is not necessary to grease a non-stick skillet.
  5. Using a 1/3 scoop measuring cup, carefully pour the batter onto the skillet.
  6. 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.
  7. 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.

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