Description
Fluffy and flavorful Strawberry Chocolate Chip Buckwheat Pancakes made with gluten-free buckwheat flour, sweetened with coconut sugar and studded with fresh strawberries and dairy-free dark chocolate chips. These large, hearty pancakes are cooked on the stovetop and perfect for a wholesome breakfast or brunch.
Ingredients
Dry Ingredients
- 1 cup buckwheat flour
- 2 tablespoons coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Wet Ingredients
- 3/4 cup unsweetened cashew milk (or dairy-free milk of your choice)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon vanilla extract
- 1 large egg
Add-ins and Toppings
- 1/2 cup chopped strawberries
- 1/4 cup dark chocolate chips (dairy-free)
- Maple syrup, for serving
- Additional chopped strawberries, for serving
- Additional chocolate chips, for serving
- Ground flax seeds or hemp hearts, optional for garnish
Instructions
- Preheat Skillet: Lightly grease a skillet and pre-heat it over medium heat to ensure proper cooking temperature for the pancakes.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the buckwheat flour, coconut sugar, baking powder, ground cinnamon, and kosher salt until well combined.
- Combine Wet Ingredients: In a separate small bowl, whisk the unsweetened cashew milk, extra virgin olive oil, vanilla extract, and large egg together.
- Combine Wet and Dry: Add the wet mixture to the dry ingredients and stir gently until just combined. Avoid overmixing to keep pancakes tender. Fold in the chopped strawberries and dark chocolate chips carefully.
- Cook Pancakes: Pour about 1/2 cup of batter into the heated skillet, spreading it into a 5-inch circle. Cook for 4-5 minutes until the edges set and bubbles form on top. Flip and cook for an additional 2-3 minutes until golden and cooked through. Repeat to make 4 large pancakes.
- Serve: Serve the pancakes warm with maple syrup and your choice of additional chopped strawberries, chocolate chips, and a sprinkle of ground flax seeds or hemp hearts if desired.
Notes
- Do not overmix the batter to prevent tough pancakes; a few lumps are okay.
- You can substitute the egg with a flax egg for a vegan version.
- Use dairy-free milk and dark chocolate chips to keep the recipe dairy-free.
- Cooking pancakes one at a time helps manage larger sizes and ensures even cooking.
- Maple syrup and fresh toppings enhance flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
