Ingredients

The following ingredients have 4 Servings
  • 1 cup unsweetened almond milk
  • 1 tbsp unsweetened cocoa powder
  • 1/4 cup packed brown sugar
  • 1 tsp vanilla extract
  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp flaxmeal ((soaked in 3 tbsp warm water))
  • 1/2 cup dairy free mini chocolate chips ((vegan))
  • 1/4 cup maple syrup
  • Vegan whipped cream
  • shaved dark chocolate

Instruction

  • In a saucepan combine almond milk, cocoa powder and brown sugar. Whisk it in a medium flame until it is smooth. Do not let it boil. Turn off the flame as soon as it starts to release steam and just before it starts to boil. Stir in vanilla extract at this stage. Keep it aside.
  • In a mixing bowl combine buckwheat flour, baking powder and salt. Mix it well with a spoon.
  • Now, in the buckwheat flour mixture add hot chocolate, soaked flaxmeal, chocolate chips and whip it with a spatula until all the ingredients are well combined.
  • Lastly add maple syrup to the batter and mix it well.
  • Now, warm up a griddle or a skillet on a medium flame. Depending on the type of your griddle you may grease it with a cooking spray or start making pancakes without greasing it. Pour ¼ cup of the pancake batter in a round shape and let it cook until the top starts to form bubble. Gently flip it over to the other side with a flat spatula and let it cook for 1-2 minutes or until the pancake is dry.
  • Repeat the above step for the rest of the batter.
  • Top it with whipped cream and shaved chocolate and serve immediately.