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
- In a mixing bowl, combine the yoghurt, milk, vanilla and maple syrup. Whisk.
- Add the flour, baking powder, salt and cinnamon. Stir to form a thick batter, but do not over mix.
- Fold in the chocolate chips.
- Heat a non-stick pan over a medium heat (you might want to spray it lightly with coconut oil just in case!).
- 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.
- 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.
- Repeat until all the batter is gone
- Top with fruit, nut butter, coconut, maple syrup, etc. Enjoy!
Recipe by Natalie creator of feastingonfruit.com and @feastingonfruit
