Best 2 Chocolate Buckwheat Pancakes Recipes
Indulge in a delightful culinary journey with our tantalizing collection of chocolate buckwheat pancakes, crafted with a harmonious blend of rich, decadent chocolate and the nutty goodness of buckwheat flour. Embark on a flavor adventure with our classic chocolate buckwheat pancake recipe, featuring a symphony of textures and flavors that will tantalize your taste buds. For a vegan and gluten-free twist, delve into our delectable vegan chocolate buckwheat pancake recipe, promising a guilt-free indulgence without compromising on taste. Treat yourself to our scrumptious chocolate buckwheat pancake cereal, a unique and innovative way to start your day with a delightful crunch. And for those with a penchant for a heartier breakfast, our hearty chocolate buckwheat pancake and egg sandwich is sure to satisfy your cravings, combining protein-packed eggs with the irresistible taste of chocolate buckwheat pancakes.
Let's cook with our recipes!
CHOCOLATE CHIP-BUCKWHEAT-BANANA PANCAKES
When it comes to breakfast, there are two kinds of moms: those who put chocolate chips in their kids' pancakes and those who don't. I'm a blueberries kind of mom. My sister is a chocolate chips kind of mom. Her chocolate chip pancakes have us whole heart and soul. My kids don't have any shortage of sweets; between parties and holidays and my baking addiction, they're far from deprived. But sometimes I want to be a chocolate chips at breakfast kind of mom. For those days, I have these pancakes. It would be unfair to call these pancakes either indulgent or healthy--they are a little bit of both. Most of all, these pancakes are a feeling my kids have when I've made them. They're about me being that kind of mom, if only once in a while.
Provided by Sarah Copeland
Categories main-dish
Time 20m
Yield 2 to 4 servings (makes 6 small pancakes)
Number Of Ingredients 11
Steps:
- Smash the banana with a fork into a smooth pulp (don't be tempted to add the other wet ingredients before this is done). Add the vanilla and milk and mash together. In a separate bowl, whisk together the buckwheat flour, oats, baking powder, sugar, and salt. Add the wet to the dry ingredients and stir gently, being careful not to overmix; you want to keep these pancakes light and airy. Too much stirring will make them gummy and dense.
- Heat a cast-iron griddle or skillet over medium heat until evenly warm. Add a bit of butter to coat the surface. When the butter sizzles, drop a scant 1/4 cup (60 milliliters) of batter onto the skillet in batches, leaving 2 inches (5 centimeters) between the pancakes. (Don't make your pancakes big; they are tender because there's no egg to bind the batter.) Cook until just starting to bubble around the edges. Dot the pancakes with chocolate chips, then flip (they should release easily from the griddle).
- Cook on the second side until just done, usually a minute or two (if the pancake stays on the heat too long, the chocolate will scorch), turning the heat to low if needed. Repeat until all the batter is used. Serve warm with butter and your favorite toppings.
CHOCOLATE BUCKWHEAT PANCAKES
A delicious looking and sounding recipe I was sent from Clean Home Journal. Healthy buchwheat meets luscious chocolate! ;)
Provided by Mommy Diva
Categories Breakfast
Time 35m
Yield 12 5 inch pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F and place a baking sheet or oven-proof serving platter in the oven.
- In a medium bowl, blend the pancake mix, cocoa and 4 Tablespoons of powdered sugar with a whisk or fork.
- In a 2-cup liquid measuring cup mix the oil, egg and milk; Add the wet mixture to the dry mixture and stir just until blended, about 30 seconds, leaving lumps in the batter (Do not over-mix.).
- Let the batter rest 5 to 10 minutes then gently stir in mini chocolate chips, if using.
- While the batter rests, warm an electric griddle to 375 degrees F then lightly brush the surface with 2 teaspoons of vegetable oil (a large, heavy-bottomed nonstick skillet or griddle on the stove, on medium high heat,will also work - heat until drops of water dance on the surface and evaporate) .
- Pour 1/4 cup of the batter onto the heated griddle for each pancake, flipping the pancakes with a flat spatula when bubbles appear on the pancake edges, after approximately 1 to 2 minutes.
- Cook until steam rises from the pancakes, about 30 to 60 seconds then transfer to the baking sheet or platter to keep warm in the oven until all pancakes are cooked.
- Remove the platter from the oven, dust lightly with powdered sugar and serve immediately along with butter, syrup and berries already on the table.
- Enjoy! ;).
Tips:
- Use fresh buckwheat flour: Fresh buckwheat flour is essential for making light and fluffy pancakes. If you can't find it at your local grocery store, you can order it online.
- Grind your own buckwheat flour: If you have a grain mill, you can grind your own buckwheat flour. This will give you the freshest and most flavorful flour possible.
- Use buttermilk: Buttermilk helps to make the pancakes light and fluffy. You can make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Don't overmix the batter: Overmixing the batter can make the pancakes dense and tough. Mix the batter just until the ingredients are combined.
- Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help to prevent them from burning.
- Serve the pancakes immediately: Pancakes are best served fresh out of the pan. If you need to keep them warm, place them in a preheated oven at 200 degrees Fahrenheit.
Conclusion:
Chocolate buckwheat pancakes are a delicious and healthy breakfast option. They are easy to make and can be enjoyed by people of all ages. Top them with your favorite toppings, such as butter, syrup, fruit, or whipped cream, and enjoy!
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