Description
These healthy vegan buckwheat pancakes are made with buckwheat flour, dairy free yogurt, sweetened with maple syrup and loaded with dark chocolate. They're soft, fluffy and great for a healthy breakfast.
Ingredients
Scale
- 1 cup buckwheat flour (150g) spooned & leveled
- 2 Tbsp coconut flour (14g)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup + 2 Tbsp water*
- 1/2 cup dairy free yogurt**
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/4-1/3 cup dark chocolate chips
Instructions
- In a large mixing bowl, combine buckwheat flour, coconut flour, baking soda and salt.
- Using a spatula, mix in water, yogurt, maple syrup and vanilla.
- Fold chocolate chips into the batter.
- Grease a frying pan (I used coconut oil) and set it on the stove top. Preheat on medium heat.
- Once hot, add 1/4 cup batter per pancake to the frying pan (I cooked 3 at a time). Cover the pan with a lid and cook until the pancakes are golden brown on the bottom.
- Flip each pancake and cook until done. Note: do not over-cook the pancakes. They are best left a little under-cooked in the center.
- Serve immediately along with your favorite toppings.
Notes
For best results, measure ingredients by weight when given.
*You may need more or less water depending on the type of yogurt you use. The batter should be thick and goopy, but easy to stir. See process photos (in blog post) for an example. Also, the water may be substituted with any dairy free milk.
**I used Kite Hill unsweetened almond milk yogurt. You may substitute with any type/brand of yogurt.