Buckwheat Pancakes with Chocolate Chips
How do you make gluten-free buckwheat pancakes?
Sift buckwheat and rice flours with baking powder. Add chia seeds and salt. Whisk in plant-based milk, oil, and maple syrup until combined, then add chocolate chips. Let the batter rest for 10 minutes. Cook portions in a greased skillet over medium heat for 3 minutes per side, until golden.
To start the day well, there is nothing better than delicious pancakes that are both light and indulgent. I was inspired to make them by a dear friend who told me she could not eat white flour; so I started experimenting until I achieved this delicious buckwheat blend, which gives them a rustic touch, and best of all, it is gluten-free.
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Servings: To start the day well, there is nothing better than delicious pancakes that are both light and indulgent.
Ingredients
- 100 g buckwheat flour
- 200 g brown rice flour
- 10 g instant baking powder for sweets (6 g cream of tartar + 2 g baking soda)
- 15 g chia seeds
- 1 pinch of salt
- 400 ml unsweetened rice, soy, or oat plant-based milk, whichever you prefer
- 20 g melted coconut oil
- 5 tablespoons maple syrup (about 85 g)
- 100 g chocolate chips
Instructions
Start by sifting the two flours into a large bowl.
Sift in the baking powder as well. Mix well.
Add the chia seeds and the pinch of salt. Mix well.
Gradually pour in the plant-based milk while stirring quickly so no lumps form.
Pour in the oil and maple syrup, and mix well.
Add the chocolate chips.
Mix well but gently. Let rest for about 5–10 minutes.
Preheat a nonstick skillet. Add a little coconut oil and spread it over the entire surface of the pan. To make medium pancakes, add a couple of tablespoons of batter for each one; if you want them smaller, add one heaping tablespoon.
Cook for 2–3 minutes over medium-low heat.
When you see that the bottom is turning golden, it is cooked. Flip and cook for another 2–3 minutes.
As you cook them, stack them until all the batter is used. Serve very hot with a drizzle of maple syrup. Note: You can replace the chocolate chips with fresh blueberries. You can also enjoy them with blueberry jam instead of maple syrup.
Enjoy your meal!
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- 100 g buckwheat flour
- 200 g brown rice flour
- 10 g instant baking powder for sweets (6 g cream of tartar + 2 g baking soda)
- 15 g chia seeds
- 1 pinch of salt
- 400 ml unsweetened rice, soy, or oat plant-based milk, whichever you prefer
- 20 g melted coconut oil
- 5 tablespoons maple syrup (about 85 g)
- 100 g chocolate chips