BUCKWHEAT FLOUR CHOCOLATE PANCAKES
Buckwheat flour chocolate pancakes are made with a combination of white rice flour and buckwheat flour. They are super easy to make and can be done in less than 20 minutes. You can serve them for breakfast or as a mid-afternoon sweet treat.
The pancakes are vegan (dairy-free and egg-free), gluten-free, nut-free, and soy-free.
MEET THE INGREDIENTS
Pancakes: white rice flour, buckwheat flour, cacao powder, coconut sugar, one ripe banana, rice milk, and baking powder.
Chocolate sauce: coconut cream, dark chocolate (85% cacao), agave syrup.
BUCKWHEAT FLOUR
Despite its name, buckwheat flour isn’t related to wheat and is naturally gluten-free, so it is an excellent dietary alternative for people with celiac disease or gluten intolerances. It is a good source of protein and fiber, and has a low to medium GI.
It can be found in two forms:
1. Light buckwheat flour is made from hulled buckwheat. It’s finer-textured and subtler in taste.
2. Dark buckwheat flour is made from unhulled buckwheat and is an excellent natural source of fiber. It has a stronger taste.
HOW TO USE IT
Due to its lack of gluten, it’s best if you combine it with other gluten-free flours like white or brown rice flours. Use it to make pancakes, cookies, muffins, scones, biscuits, bread, and crackers.
STORAGE
Buckwheat flour naturally contains oils that can go bad quickly. So, if you buy it, store it in an airtight container and use it within a month. Or keep it in the fridge to double its shelf life.
GLUTEN-FREE CERTIFICATION
Although buckwheat flour is gluten-free, it can be cross-contaminated with gluten-containing flours during processing or transportation. So, always make sure to look for certified gluten-free on the label to be safe.
BUCKWHEAT FLOUR NUTRITIONAL PROFILE
100 g buckwheat flour contains:
Calories: 335
Total Fat 3.1g
Saturated Fat 0.7g
Total Carbohydrate 71g
Dietary Fiber 10g 36 %
Sugar 2.6g
Protein 13g
HOW TO MAKE BUCKWHEAT FLOUR CHOCOLATE PANCAKES
Pancakes
- Combine buckwheat flour, white rice flour, cacao powder, coconut sugar, and baking powder in a medium-sized bowl.
- In a blender, combine 160 ml rice milk and a banana and blend until smooth.
- Pour the blended banana mixture over the dry ingredients and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
- Brush the pan with coconut oil and preheat it under medium-low heat. Pour the batter into a circle (1 heaped tablespoon for each pancake). When the pancake starts bubbling a bit and the bottom is lightly browned, flip it over and cook briefly on the other side.
Chocolate sauce
- Melt chocolate over low heat in a medium pot. Stir until smooth. Remove from heat and let it cool down a bit.
- Combine coconut cream (see Note on coconut cream), melted chocolate, and agave in the blender and blend briefly until smooth.
Serving suggestion
- Serve with chocolate sauce and top with raspberries and cherries.
- Makes approx. 15 pancakes.
NOTE ON COCONUT CREAM
Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
BUCKWHEAT FLOUR CHOCOLATE PANCAKES ARE:
- Vegan
- Gluten-free
- Dairy-free
- Egg-free
- Soy-free
- Nut-free
- Easy to make
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Buckwheat Flour Chocolate Pancakes
Ingredients
Pancakes
- 60 g buckwheat flour
- 60 g white rice flour
- 30 g cacao powder
- 60 g coconut sugar
- 100 g ripe banana
- 160 ml rice milk
- 1 teaspoon baking powder
Chocolate sauce
- 60 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 40 g dark chocolate
- 1-2 tablespoons agave
Instructions
Pancakes
- Combine buckwheat flour, white rice flour, cacao powder, coconut sugar, and baking powder in a medium-sized bowl.
- In a blender, combine 160 ml rice milk and a banana and blend until smooth.
- Pour the blended banana mixture over the dry ingredients and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
- Brush the pan with coconut oil and preheat it under medium-low heat. Pour the batter into a circle (1 heaped tablespoon for each pancake). When the pancake starts bubbling a bit and the bottom is lightly browned, flip it over and cook briefly on the other side.
Chocolate sauce
- Melt chocolate over low heat in a medium pot. Stir until smooth. Remove from heat and let it cool down a bit.
- Combine coconut cream, melted chocolate, and agave in the blender and blend briefly until smooth.
Serving suggestion
- Serve with chocolate sauce and top with raspberries and cherries.
- Makes approx. 15 pancakes.
Notes
* The nutritional information provided is calculated automatically and should be used as an estimate.
6 comments
Looks delicious! What other flour can I replace the rice flour with? Spelt?
Hi! I don’t use spelt flour because it contains gluten, so I am unable to guarantee the results. Maybe you could try subbing it with all-purpose gluten-free flour or just regular all-purpose flour if you are not gluten-free. Let us know if you give it a try!
Hi, is there anything I could sub the banana with?
Thank you 🙂
Maybe you could sub it with apple sauce though that might slightly alter the texture.
Your photos are exquisite and it looks like a fabulous recipe. Probably more of a dessert for me than a meal. Can’t wait to try it. Thanks for the recipe.
Thank you so much for your lovely comment, Judee! It’s much appreciated!