Gluten-free Chocolate Buckwheat Pancakes
These easy peasy pancakes are a perfect Sunday morning treat which are totally guilt free. Buckwheat flour (despite containing the word ‘wheat’) is totally gluten-free and a great wheat alternative. You can play around a lot with this recipe adding any flavours you like to your pancake batter such as cinnamon or lucuma powder :). Remember to follow me on Instagram for lots more healthy vegan posts at @pinkys_pantry!
1 cup of almond milk
4 tbsp of lemon juice
1 tsp of vanilla extract
Some coconut oil for cooking
1 cup of buckwheat flour
2 tbsp raw cacao powder
1 tsp of baking powder
1 tsp of bicarbonate of soda
First things first we need to make a buttermilk out of the almond milk and lemon juice – this will give the pancakes that light and fluffy texture that is essential! To do this mix both liquids together in a small bowl and leave to one side for at least 5 minutes or until the mixture begins to separate and curdle.
Meanwhile sift the flour, baking powder, bicarbonate of soda and cacao powder into a large bowl and gently combine then add the vanilla extract. Once your buttermilk is ready add to your dry ingredients and mix very gently until only just combined. When it comes to making pancake batter you never want to overwork the mixture as it needs to retain air for that fluffiness. An overworked batter will leave you with more of a rubbery pancake which we don’t want!
Grab a large frying pan and put it on to a medium heat then add a tsp of coconut oil and allow to melt. Spoon your pancake batter slowly into the pan moulding into a circular shape while it cooks. As a little tip of knowing when to flip the pancakes, wait until small air bubbles begin to form over the surface of your pancake and there is still a wet glaze (around 2 mins)
Stack on a plate with your choice of toppings – my personal favourites are homemade almond butter, fresh berries/fruit, desiccated coconut, seeds and of course ooooodles of maple syrup!
Love Pinky x