Really Healthy Flour Chocolate Buckwheat Pancakes

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August 11, 2016

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Directions

In a large bowl, whisk together the buckwheat flour, cocoa powder, baking powder, baking soda and salt until well combined. In a medium bowl, whisk together the egg, almond milk, coconut oil, vanilla extract, almond extract and honey until well combined. Add the wet ingredients to the bowl with the dry ingredients and mix until just combined.

Set a large nonstick frying pan over medium / medium low heat and add coconut oil. Give the batter a quick stir, then pour about ¼ cup for each pancake into the skillet.

Cook for about 2 to 3 minutes, until small bubbles start to form on the surface. Flip the pancakes and continue to cook for another about 1 minute, until golden brown and set.

Serve with your favourite toppings.

Ingredients

120 grams buckwheat flour

43 grams unsweetened cacao/cocoa powder

11/2 tsps baking powder

1/4 tsp baking soda

1/4 tsp fine sea salt

1 large eggs

420 grams unsweetened vanilla almond milk

54 grams coconut oil (melted)

1/2 tsp vanilla extract

1/4 tsp almond extract

2 tbsps raw honey

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2 Reviews

Anna Jones

September 28, 2018

Hope this helps!

120g = 1 cup
40g = 1/2 cup
1 tsp = 5ml
420g = 2 cups
54g = 1/4 cup

Judy Bezjak

February 19, 2018

I live in the United States and we do not use metric measurements for recipes. Can you please provide the option of accessing a United States friendly version of your recipes without measurements in grams?

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