Choc Almond Butter Buckwheat Pancakes

Yes, these do taste as good as they sound! I’ve been trying out new pancake recipes that would be good enough for the blog and of course to eat and I think I’ve found another winner. I’m a newbie to buckwheat – if you asked me a few months ago to make a buckwheat anything I’d probably run the other way before you could get me to answer. I now love adding buckwheat groats to my meals and salads and have recently been experimenting with buckwheat flour. Buckwheat is also fantastic for our bodies as I mentioned in my stuffed sweet potato post so naturally I’ve added it as a staple to my plant based diet.

Buckwheat flour is a bit dark and sometimes doesn’t looks so pretty when you use it as the only flour base for pancakes so I thought I’d try adding some cacao powder to make it looks nice and chocolatey. Success! These pancakes were more than delicious and satisfying. The banana and almond butter added to the soft texture and made these pancakes nice and fluffy. Of course since I’ve teamed up with Giddy Yoyo to bring you some awesome recipes I added their amazing superfood – Lucuma to the batter for an extra boost of natural vitamins and minerals and topped the pancakes off with a Giddy berry sauce (blueberries and goji berries). These were some lean mean awesome pancakes if I do say so myself.

The trick to getting these pancakes just right is the flax eggs. Be sure to make this first in a small cup or bowl and put aside as the last ingredient. The longer the flax egg sits the better ‘stick’ it will give to your pancake.



Yields 6-7 pancakes
1/2 cup buckwheat flour
2 flax eggs (2 tbsp ground flax, 6 tbsp water)
3/4 cup of almond milk (or your choice of dairy free milk)
2 tbsp cacao powder
2 tbsp almond butter
1 tbsp cinnamon
1 tbsp Giddy Yoyo lucuma powder
1 ripe banana
1 tsp (aluminum free) baking powder

Giddy Berry Sauce:
1/2 frozen blueberries
1/3 cup Giddy Yoyo goji berries
2 tbsp water

First, make your flax eggs and put aside and then mash your banana in a small bowl. In another bowl add your dry ingredients (flour, cacao, lucuma, cinnamon & baking powder) and mix together. The add your mashed banana, almond milk and almond butter and mix together. Your batter should be slightly thicker than the average pancake mix and look really rich and chocolatey.

Heat a small pot on medium low and add your Giddy berry ingredients – stir occasionally until berries and soft and very juicy.

For your pancakes heat your skillet in medium low heat, add your oil ( I like to use coconut oil) and pour your mixture on the pan to form small circular cakes. When the pancakes begin to bubble slightly at the edges, flip and allow to cook for 1-2 more minutes. Continue until your out of batter and then serve with your Giddy berry sauce and maple syrup.





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