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


  • 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


  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 and @feastingonfruit