Chocolate Chip Buckwheat Pancakes

Chocolate Chip Buckwheat Pancakes

The fluffiest vegan buckwheat pancakes —made with dairy-free yoghurt for protein and loaded with chocolate chips, they are the perfect easy breakfast or brunch!

Makes 6 pancakes

Ingredients

  • 170g (6oz) non-dairy yoghurt
  • 60g (2.1 oz) non-dairy milk
  • 1-2 tbsp maple syrup (optional)
  • 1 tsp vanilla extract
  • 160g (5.6 oz) buckwheat flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 1 tsp cinnamon
  • 40g (1.4 oz) mini vegan chocolate chips

Method

  1. In a mixing bowl, combine the yoghurt, milk, vanilla and maple syrup. Whisk.
  2. Add the flour, baking powder, salt and cinnamon. Stir to form a thick batter, but do not over mix.
  3. Fold in the chocolate chips.
  4. Heat a non-stick pan over a medium heat (you might want to spray it lightly with coconut oil just in case!).
  5. Drop about 1⁄6 of the batter into the pan and spread into a circle. Not too thin or the pancakes won’t be as fluffy.
  6. Cook until the edges are starting to brown, and you can easily slide a spatula underneath (3-4 minutes). Flip and cook for 2-3 minutes on the second side.
  7. Repeat until all the batter is gone
  8. Top with fruit, nut butter, coconut, maple syrup, etc. Enjoy!

Recipe by Natalie creator of feastingonfruit.com and @feastingonfruit