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Plain old flapjacks have nothing on these babies. With dark chocolate melted into the batter and the syrup, this recipe makes for an extra-special breakfast or a satisfying dessert.
RECIPE: Chocolate Buckwheat Pancakes
Yields: 4 servings
Active Time: 15 minutes
Total Time: 20 minutes
Ingredients:
For the pancakes
- 1 ounce 70-percent dark chocolate, grated
- 1 2/3 cups buckwheat flour
- 1 egg 1/4 cup coconut sugar
- 1 1/2 cups milk or unsweetened nut milk
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
For the syrup:
- 1 cup maple syrup
- Pinch of sea salt
- Scant 1/4 cup water
- 3 1/2 ounces of 70-percent dark chocolate, broken into pieces
- 2 tablespoons unsalted butter, for frying
- Pecans, for garnish
Instructions:
Make the pancake batter:
- Place all the ingredients in a blender and blend on high until well combined and a thick batter has formed.
- Set aside to let rest.
Make the syrup:
- Place the syrup, salt, and water in a small saucepan over low heat and bring to a simmer.
- Place the chocolate in a small bowl and pour the hot liquid over it.
- Whisk until smooth.
Cook the pancakes:
- Heat the butter in a large skillet over medium heat.
- When butter sizzles, spoon in some batter and cook until bubbles begin to appear on the surface of the pancake.
- Flip pancake over and cook for another 1 to 2 minutes.
- Repeat with remaining batter.
- To serve, drizzle with warm syrup and top with pecans or other nuts, if desired.
Photo credit: Paul Delmont
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