This isn’t your average recipe for buckwheat pancakes: it’s a recipe for Chocolate Buckwheat Pancakes (with cherries). Not only are these pancakes delicious, they are gluten-free, dairy-free, egg-free, and low-fat. Seriously awesome for anyone with dietary restrictions!
Buckwheat Pancakes -Ingredients
- 2 cups buckwheat flour
- 2 tsp baking powder
- 1/3 cup powdered cocoa
- pinch salt
- 1/3 cup maple syrup
- 1/2 cup unsweetened applesauce
- 2 cups almond milk (or rice milk)
- 1 tsp vanilla extract
- 1 cup frozen cherries (do not defrost)
How to make Buckwheat Pancakes:
Mix the dry ingredients (buckwheat flour, baking powder, cocoa, and salt) together in a large bowl. In a smaller bowl, mix the maple syrup, applesauce, vanilla, and almond milk. Add the wet ingredients to the dry ingredients and stir until there are no lumps. Fold the cherries into the batter.
Cook the buckwheat pancakes in a pan or on a griddle (I love using my cast-iron pan) over medium-low heat. Flip the pancakes when bubbles appear around the edges.
I usually put my oven on the “keep warm” setting and piles all the cooked pancakes in there until I’m ready to serve them.
Serve with your favourite pancake toppings and enjoy. I shared my favourite topping awhile back when I wrote about healthy frozen waffles.
The end result: the best buckwheat pancakes ever!