Strawberry Chocolate Chip Buckwheat Pancakes

Strawberry Chocolate Chip Buckwheat Pancakes are grain-free and gluten-free, with juicy strawberries and melty dark chocolate chips. You'll want to add these wholesome and fluffy pancakes to your spring brunch menu!

Why make pancakes with buckwheat?

Buckwheat pancakes are made with buckwheat flour, which is a nutty-flavoured flour that's gluten-free and grain-free. It comes in light and dark varieties. The dark flour is just a result of specks from the ground buckwheat hull remaining in the flour. Both varieties of buckwheat flour work well in this recipe. The pancakes turn out thick and fluffy, which is the perfect texture for soaking up puddles of maple syrup!

Are these pancakes gluten-free?

Yes! As mentioned above, buckwheat is gluten-free and grain-free. It's actually a seed, from a flowering plant, and not related to wheat or grains in the grass family at all. Since it has grain-like qualities, it's often referred to as a pseudo-grain.

As buckwheat is a popular substitute for wheat, it's perfect for grain-free and gluten-free pancakes.

Are buckwheat pancakes healthy?

Buckwheat is high in fibre and nutrients, so on their own and in moderation, buckwheat pancakes can be healthy. But like anything, it depends on the other ingredients you use. These strawberry chocolate chip buckwheat pancakes strike a balance of healthy with a bit of decadence.

The pancakes are sweetened with just a few tablespoons of coconut sugar. The sweetness and flavour really comes from the strawberries, dark chocolate chips and any syrup you add.  So if you add an excessive amount of chocolate chips and maple syrup, these pancakes will definitely increase in calories!

If you are on a gluten-free or grain-free diet, these pancakes would be a great addition to your breakfast rotation. And as long as you use dairy-free milk and chocolate chips, these pancakes are also perfect for a dairy-free diet.

How to make these strawberry pancakes with buckwheat flour

Making buckwheat pancakes is just as easy as making regular homemade pancakes.

Start by lightly greasing a skillet, and pre-heating on medium. Cooking pancakes in a hot skillet will ensure they cook more quickly and evenly.

Stir or whisk together the dry ingredients, and in a separate bowl, whisk together the milk, oil, vanilla and egg. Then pour the wet mixture into the dry mixture, stirring until just combined. Gently fold in the strawberries and chocolate chips.

Scoop out about half a cup of batter into the pre-heated skillet and spread it out so it forms a 5-inch circle. Cook for about 5 minutes, or until the edges start to cook and bubbles start to form on top. Flip and cook for another 2-3 minutes.

Repeat for the remaining batter until you have 4 large pancakes.

As these are larger pancakes, I like to cook them one at a time. You can also make smaller pancakes, and cook more than one at a time. Just remember to reduce the cook time slightly.

These pancakes are cooked over medium heat. As every stove is different, you may need to increase or decrease the heat slightly to ensure they cook evenly and don't burn.

Buckwheat pancakes are done when they are browned and firm. The chocolate chips should also be hot and melty!

Serve them warm with some maple syrup and other desired toppings. I often sprinkle on some ground flax or hemp hearts for good measure!

Storing and reheating leftovers

Leftover pancakes will last in the fridge for 3-4 days, or you can freeze them between sheets of wax paper and defrost when ready to enjoy.

To re-heat, just warm in the microwave or pop them in the toaster. Then, add your desired toppings.

Recipe tips

• I've prepared these pancakes in both my cast-iron skillet and non-stick skillet, and I prefer my non-stick skillet. The pancakes are easier to flip and slide right off the pan.
• And while I use a non-stick skillet, I still like to add a small amount of oil before I cook each pancake as it helps create a crispy exterior.
• I've also made these pancakes by substituting half of the buckwheat flour for almond flour. The pancakes have a slightly less firm texture, but still delicious.
• To keep these buckwheat pancakes dairy-free, be sure to use dairy-free milk and chocolate chips.
• And to keep them gluten-free, ensure your baking powder and spices are gluten-free.

If you make this recipe, I'd love to hear what you think in the comments below!

📖 Recipe

Strawberry Chocolate Chip Buckwheat Pancakes

Strawberry Chocolate Chip Buckwheat Pancakes are grain-free and gluten-free, with juicy strawberries and melty dark chocolate chips. You'll want to add these wholesome and fluffy pancakes to your spring brunch menu!

4.97 from 26 votes

Print Pin

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 large pancakes

Author: Leanne Combden

Ingredients

• ▢ 1 cup buckwheat flour
• ▢ 2 tablespoons coconut sugar
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon kosher salt
• ▢ ¾ cup unsweetened cashew milk, or dairy-free milk of your choice
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 1 tablespoon vanilla extract
• ▢ 1 large egg
• ▢ ½ cup chopped strawberries
• ▢ ¼ cup dark chocolate chips, dairy-free

Optional toppings:

• ▢ Maple syrup
• ▢ Chopped Strawberries
• ▢ Chocolate Chips
• ▢ Ground flax seeds or hemp hearts

Instructions

Cook ModePrevent your screen from going dark

• Lightly grease a skillet and pre-heat on medium.
• In a medium-sized bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
• In a small bowl, whisk together the milk, oil, vanilla and egg. Add the wet mixture to the dry mixture, and stir until just combined. Do not over mix. Fold in the strawberries and chocolate chips.
• Scoop out about ½ cup of batter into the heated skillet, and spread it out into a 5-inch circle. (They are large pancakes so I usually cook them one at a time).
• Cook for 4-5 minutes, or until the edges start to cook and a few bubbles appear on top. Flip and cook for another 2-3 minutes. Repeat with the remaining batter until you have 4 large pancakes.
• Serve with maple syrup and desired toppings.

Notes

1. I prefer to cook these pancakes in a non-stick skillet. And I like to add a small amount of oil before I cook each pancake so they turn out crispy.
2. As these are larger pancakes, I cook them one at a time. You can also make smaller pancakes, and cook more than one at a time. Just remember to reduce the cook time slightly.
3. These pancakes are cooked over medium heat. As every stove is different, you may need to increase or decrease the heat slightly to ensure they cook evenly and don't burn.
4. To keep these buckwheat pancakes dairy-free, be sure to use dairy-free milk and chocolate chips. And to keep them gluten-free, ensure your baking powder and spices are gluten-free.

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Nutrition Facts per Serving

Calories: 289kcal | Carbohydrates: 36g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 363mg | Potassium: 300mg | Fiber: 4g | Sugar: 10g | Vitamin A: 72IU | Vitamin C: 11mg | Calcium: 179mg | Iron: 2mg

Disclaimer

Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.

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