Buckwheat flour actually contains no wheat at all and is completely gluten-free.
Everyone loves pancakes and chocolate, right? And the two together, well, let’s just say the box is checked for comfort food in my book. Healthy doesn’t mean deprivation and this delicious chocolate pancake recipe is GF, Vegan and Paleo friendly. I love this breakfast because it’s simple to make and an excellent choice for Saturday brunch or self-care Sunday! Not only is this pancake recipe gluten-free, but it’s refined sugar-free as well. Full of plant-based protein, these gorgeous flat cakes contain healthy fat derived from coconut oil and a healthy dose of fiber from the buckwheat and ground flaxseed.
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The Importance of Fat & Protein at Every Meal
On the subject of fat and protein, in terms of weight loss, stress management and optimal nutrition, it is important to include healthy fats and protein at each meal and snack. By being mindful of this you will feel satiated longer, have optimal energy and you may even lose a few pounds! What a win-win situation, right?!
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Gluten-Free Chocolate Pancake Recipe
Did you know “buckwheat” flour actually contains no wheat at all and is completely gluten-free. That was quite a shock for me when I began my elimination diet years ago and eventually eliminated gluten all together from my lifestyle. Below you will find the ingredients necessary to whip together these gorgeous flat cakes. The flours can even be substituted if necessary. For example, if you don’t have buckwheat flour, try substituting almond flour or millet flour. Keep in mind, you may need to add less or more liquid to get it to the right pancake consistency.
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Ingredients: (makes ~ 6 pancakes)
– 1/2 c. buckwheat flour
– 1/4 c. gluten-free flour mix (like Bob’s Red Mill)
– 1/4 c. cacao powder (sub. for GF flour if you don’t like chocolate)
– 1 tbs. melted coconut oil + more for skillet
– 1tbs ground flaxseed (optional)
– 1 c. coconut or almond milk
– 1 tsp pure vanilla extract
– 1/4 c. coconut sugar
– 1 tsp baking powder
– 1 tsp. cardamon
– 1/4 tsp sea salt
– maple syrup or honey (optional topping)
– cacao nibs (optional topping)
– hempseeds (optional topping)
– nut butter of choice (optional topping)
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– 1/2 c. buckwheat flour
– 1/4 c. gluten-free flour mix (like Bob’s Red Mill)
– 1/4 c. cacao powder (sub. for GF flour if you don’t like chocolate)
– 1 tbs. melted coconut oil + more for skillet
– 1tbs ground flaxseed (optional)
– 1 c. coconut or almond milk
– 1 tsp pure vanilla extract
– 1/4 c. coconut sugar
– 1 tsp baking powder
– 1 tsp. cardamon
– 1/4 tsp sea salt
– maple syrup or honey (optional topping)
– cacao nibs (optional topping)
– hempseeds (optional topping)
– nut butter of choice (optional topping)
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Directions:
- Place flaxseed in bowl with your milk of choice, vanilla and melted coconut oil. Let this sit for 5-10 minutes.
- Meanwhile, combine your flours, cacao powder, coconut sugar, baking powder, sea salt and cardamon in a separate bowl.
- Next, pour the flaxseed, milk and vanilla combo into your flour mixture.
- Beat with a fork until a pancake batter forms. If it’s too thick, add in a bit more coconut or almond milk.
- Add two teaspoons of coconut oil to a skillet and bring to medium heat.
- Pour your pancake batter into your hot skillet and cook your pancake until bubbles form on the sides.
- Once bubbles have formed, flip and cook on the other side for 2 minutes.
- Stack and divide your pancakes onto a beautiful plate and top with nut butter, hempseed and cacao nibs!
Bon Appétit!
Kristin
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