Breakfast · Brunch · dairy free · Desserts · Egg Free · Gluten Free · Snacks

Fluffy Chocolate Buckwheat Pancakes

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Chocolate!  Oh how I love chocolate!  If you’d checked out my other recipes you may have noticed this already and my regular use of raw cacao.  This weekend I had a hankering for pancakes and I thought why not combine both?!  The recipe also does not use eggs, dairy and has no added sugar.  Banana is quite effective in providing sweetness and binds ingredients well.

If you need a recipe gluten free or wheat free don’t be put off by buckwheat having wheat in the name.  It is actually named so because the seed looks familiar to a beech nut and has been used for hundreds of years as an alternative to wheat.  Buckwheat flour can be used like wheat and rises nicely in this dish when used with baking powder and other gluten free flour.  This flour gives the pancake a silky light texture. Nutrition-wise, it is naturally low in saturated fat and sodium and a good source of dietary fibre, copper and manganese.  Buckwheat is similar to wheat in terms of ratios of energy, protein, fat and carbohydrate but is also higher in magnesium, phosphorus and zinc.

Fun fact: commercially prepared flours are generally presifted so that’s less time needed to prepare and more time to enjoy your food!

Note: if you don’t want to add banana and still not include eggs, you can use Egg Replacer (remember the batter thickens super quickly) and add a sweetener to taste eg maple syrup, sugar, stevia etc)

Chocolate Buckwheat Pancakes

  • Servings: 4-6
  • Difficulty: very easy
  • Print

A delicious and fluffy gluten-free, egg-free, and dairy-free chocolate pancake recipe.


  • 3/4 cup buckwheat flour
  • 3/4 cup gluten free self-raising flour
  • 1/2 tsp bicarb soda
  • 2 tbsp raw cacao
  • 1 medium ripe banana, mashed
  • 3/4 cup non-dairy milk eg almond, oat, soy
  • 1 tbsp vegetable oil
  • 1/2 tbsp dairy-free spread


  1. Mix the dry ingredients together including salt if desired.
  2. Beat the wet ingredients lightly together.
  3. Make a well in the centre of the dry ingredients and add the wet ingredients, whisking until smooth.
  4. Heat a fry pan with the oil and dairy-free spread.
  5. Add 1/4 cup of the pancake batter at a time.
  6. Turn over when bubbles appear throughout the pancake.
  7. When fully cooked set aside.  Repeat until the batter is completely used up.
  8. Serve with your favourite toppings such as coconut yoghurt, chocolate syrup, maple syrup, fruit, icing sugar etc.  Enjoy!


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