After a good few years of searching, experimenting and failing, many times, I FINALLY created a gluten-free recipe that actually tastes good!
I’ve tried all the pancakes. Almond meal pancakes, coconut flour pancakes, oat flour pancakes, flour-less pancakes (don’t judge me), but they were all pretty taste-less and left me feeling ‘flat’ (no pun intended).
But these chocolate buckwheat pancakes are next level. If I could describe them in two words? Chocolate Mud-Cake. Well three, but seriously, they do.
Think, rich, chocolaty, super satiating and sweet enough – but not too sweet, to remind you they are still only breakfast, not dessert.
They say there’s only one thing better than chocolate? They’re wrong.
Let’s talk texture.
Personally, I love my pancakes to have thick ‘n’ bouncy, crispy-on-the-outside-soft-and-airy-on-the-inside texture to them, and these my friend, tick all the boxes.
They certainly aren’t agonisingly flat and tasteless, instead they leave you with the feeling that not all hope is lost in the world of gluten-free pancakes and that buckwheat CAN in fact be your friend.
In terms of nutrients, this recipe is a powerhouse. Did you know buckwheat flour is choc-full of protein and fibre? It’s also rich in iron, potassium, phosphorus and magnesium.
Think of it as your go-to sweet breakfast that is guilt free, deliciously satisfying and actually good for you.
Note: I would just love to hear how this recipe went for you, and if it was yummo, kindly drop me a comment below or snap a quick pancake pic and share it with me on your Instagram, just tag me @_taralori_
 Beautiful friends, Bon Apetite.
Gluten Free Pancakes (with chocolate sauce)
Equipment
- Oven (and oven dish or tray)
- 1 Frying Pan
- 1 Blender
- 1 Glass Jug or Mixing Bowl (for resting the pancake batter)
Ingredients
Pancakes
Chocolate Sauce (optional)
- 1/4 cup Milk of choice (I use coconut milk)
- 2 tbsp Maple Syrup (add more if you like sweeter)
- 1/4 tsp Vanilla Extract (or can use vanilla seeds)
- 2-3 tbsp Cocoa
- 1 pinch Salt
Instructions
Pancakes
- Place oven dish into oven and turn onto low/keep warm setting.
- Turn frying pan on to warm.
- Place all wet ingredients (except oil) into blender, then add the dry ingredients and blend well.
- Optional step: Pour batter into glass jug or mixing bowl to rest for 20 minutes. I find the batter gets fluffier and cooks better when I do this. You could also prepare the batter the night before and store in the fridge overnight (I often do this.)
- Once pan is warm enough, add a tablespoon of olive oil and pour 3 palm sized pancakes in to cook on one side for 2-3 minutes, then flip for another 2 minutes.Repeat with the rest of the batter. It should make 10-12 pancakes in total.
- Once each trio of pancakes are cooked, place into your oven dish or tray and keep warm in the oven.
Chocoloate Sauce
- Meanwhile, place all the wet then the dry ingredients into blender and blend well. You may need to stop occassionally to scrape down the sides so it mixes together well.
- Once combined, silky smooth and to your liking (add more sweetener if desired), pour into a glass jug or jar ready for serving.
- When ready to serve, pour over the silky chocoloate sauce and top with fresh berries or your toppings of choice.Bon Apetite!
Notes
- Feel free to adjust tastes to your liking, add more or less sweetener to the batter and/or chocolate sauce.
- You can use cocoa or cacao, whatever you have on hand, just note that cacao will taste more bitter.
- Any type of milk will work in the pancake batter but I'd stick with coconut milk (or cow's) for the chocolate sauce due to its creaminess.
