Chocolate Buckwheat Pancakes Recipes

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CHOCOLATE BUCKWHEAT PANCAKES



Chocolate Buckwheat Pancakes image

A delicious looking and sounding recipe I was sent from Clean Home Journal. Healthy buchwheat meets luscious chocolate! ;)

Provided by Mommy Diva

Categories     Breakfast

Time 35m

Yield 12 5 inch pancakes, 4 serving(s)

Number Of Ingredients 10

1 cup buckwheat pancake mix
1/3 cup unsweetened cocoa powder
4 tablespoons powdered sugar (plus additional for dusting)
2 tablespoons vegetable oil (plus 2 teaspoons for griddle)
1 large egg
1 1/4 cups low-fat milk
1/4 cup mini chocolate chip (optional)
butter
1/2 cup fresh raspberries or 1/2 cup fresh sliced strawberry
raspberry flavored syrup or strawberry syrup

Steps:

  • Preheat the oven to 200 degrees F and place a baking sheet or oven-proof serving platter in the oven.
  • In a medium bowl, blend the pancake mix, cocoa and 4 Tablespoons of powdered sugar with a whisk or fork.
  • In a 2-cup liquid measuring cup mix the oil, egg and milk; Add the wet mixture to the dry mixture and stir just until blended, about 30 seconds, leaving lumps in the batter (Do not over-mix.).
  • Let the batter rest 5 to 10 minutes then gently stir in mini chocolate chips, if using.
  • While the batter rests, warm an electric griddle to 375 degrees F then lightly brush the surface with 2 teaspoons of vegetable oil (a large, heavy-bottomed nonstick skillet or griddle on the stove, on medium high heat,will also work - heat until drops of water dance on the surface and evaporate) .
  • Pour 1/4 cup of the batter onto the heated griddle for each pancake, flipping the pancakes with a flat spatula when bubbles appear on the pancake edges, after approximately 1 to 2 minutes.
  • Cook until steam rises from the pancakes, about 30 to 60 seconds then transfer to the baking sheet or platter to keep warm in the oven until all pancakes are cooked.
  • Remove the platter from the oven, dust lightly with powdered sugar and serve immediately along with butter, syrup and berries already on the table.
  • Enjoy! ;).

HEARTY BUCKWHEAT PANCAKES



Hearty Buckwheat Pancakes image

Watch these scrumptious buckwheat pancakes puff up as they cook. Although made with whole grain, the whipped egg whites make them light and fluffy.

Provided by inspirepassion

Categories     Ingredients     Whole Grain Recipes     Buckwheat Recipes

Time 25m

Yield 12

Number Of Ingredients 9

1 cup buckwheat flour
1 cup whole wheat pastry flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
¼ cup butter, melted
2 large eggs, separated, divided

Steps:

  • Combine buckwheat flour, pastry flour, sugar, baking powder, baking soda, and salt in a bowl; mix well.
  • Beat buttermilk, melted butter, and egg yolks together in a separate bowl. Stir in dry ingredients until combined.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into the batter, until just blended.
  • Heat a lightly greased griddle or frying pan over medium heat. Working in batches, pour or ladle 1/4 cup batter onto the heated surface for each pancake. Cook until golden brown, 3 to 5 minutes per side.

Nutrition Facts : Calories 142.3 calories, Carbohydrate 18.7 g, Cholesterol 42.8 mg, Fat 5.5 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 2.9 g, Sodium 461.7 mg, Sugar 4.4 g

BUCKWHEAT PANCAKES



Buckwheat pancakes image

Make these American pancakes made with buckwheat flour for a lazy weekend breakfast or brunch. Enjoy with blueberries or chocolate chips and maple syrup

Provided by Ailsa Brown

Categories     Breakfast, Brunch

Time 20m

Yield Makes 8-10 pancakes (Serves 4)

Number Of Ingredients 11

150g plain flour
150g buckwheat flour
2 tbsp caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
50g butter, melted
2 large eggs
400ml buttermilk
vegetable oil, for frying
blueberries
maple syrup

Steps:

  • Combine the plain flour, buckwheat flour, sugar, ½ tsp salt, baking powder and bicarbonate of soda in a large bowl. Combine the melted butter, eggs and buttermilk in a jug and whisk to combine. Stir the wet ingredients slowly into the dry ingredients until combined, to make a thick batter.
  • Heat a large non-stick pan or skillet over medium heat and brush with a light layer of vegetable oil. Add a few heaped tablespoons of the mixture into the pan and form into a circle. If your pan is large enough you can do 2-3 at a time, just don't overcrowd the pan too. Once the edges are set and bubbles appear on the surface (around 2-3 mins) flip and cook for a further 2 mins. The pancakes should be a deep golden brown on both sides. Transfer to a warm oven on low and repeat the process until the batter is all used.
  • Serve stacked with fresh blueberries and maple syrup drizzled generously over the top.

Nutrition Facts : Calories 486 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 2.1 milligram of sodium

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