Ever since I ran into the Buckwheat Pancake and Waffle mix at Whole Foods, I’ve been obsessed!
I don’t like the feeling regular pancakes give you and make you feel heavy and lethargic. These ones taste just as good (in my opinion…even better!), and give you the right type of energy food should give you! The best part about these is how fast and easy it is! Seriously… I’m dreaming of the next moment I can have these again, they’re so good 🙂
My little niece was up for the taste test and agrees these are delicious and ate so many of these….she’s only 2!!
This recipe is so simple that there is no excuse to not enjoy a healthy, yummy meal with your family on the weekends 🙂
Anyways, I am sure most of us are more health conscious now that summer is right around the corner, and I wanted to give you a healthier option to possibly one of your favorite foods. Healthy eating isn’t about eliminating the “bad” food, it’s about finding better options that will give you better energy. You can still enjoy what you love, but without the guilt and damage to your beautiful body!
Benefits of Buckwheat:
Contrary to its name, buckwheat is a gluten free food and makes it on the super food list. It didn’t make it on my top 10 because I am still playing around with recipes with this super food, but it’s definitely a great option. This powerhouse is grain free and great for anyone looking for gluten free options to their favorite foods. Buckwheat is high in iron, carbohydrates (the good kind), antioxidants, many minerals such as zinc, copper, niacin. Other benefits include:
- Great for digestion
- High-level of rutin, which is used to treat high blood pressures
- Great source of high quality and digestible protein
- Grown chemical free due to its fast growth rate
Okay, I’m sure this is the part you’re most interested in, so let’s get to the recipe 🙂
I initially bought this Buckwheat flour from Whole Foods, then found it on Amazon for a little less. The back of the package has the recipe, but I like to alternate mine to make it vegan and it works really well.
This recipe calls for one egg, but I use an egg substitute instead. It’s super simple and makes it taste just as great.
To make a flax egg, I mix one tbsp of flax meal with 3 tbsp of water. Mix it and leave it to settle and thicken for about 5-10 minutes.
This is what it looks like in the end. If you can tell, it’s a thicker consistency.
I also used vegan chocolate chips, but feel free to use what you like.
I love using this coconut spray from Trader Joe’s instead of oil. It’s so easy and a much healthier option. I do want to find a bottle that I can just put the melted oil in myself and save the Earth a can, but until then this is what I am using.
I used honey for my sweetener, but I usually use coconut nectar. They both work great! And yes, I like supporting Turkish products when I can 🙂
Buckwheat Chocolate Chip Pancakes
- 1 tbsp flax meal
- 3 tbsp water
- 2 tsp coconut oil
- 2/3 cup buckwheat flour mix
- 1 cup almond milk
- 2 tsp sweetener of your choice (i.e. honey, maple syrup or coconut nectar)
- Chocolate chips
- First prepare the flax meal egg and let it sit for 5-10 minutes
- Mix all the ingredients, except the chocolate chips, until all of the clumps are gone
- Mix in chocolate chips
- Cook on preheated (375 – 400 degrees F) lightly oiled griddle or pan. Turn over when bubbles form. *For thinner pancakes use more liquid.
That’s it! Enjoy with whatever toppings you’d like 🙂
That’s the finished look! I used some maple syrup, coconut flakes and peaches for toppings 🙂 This is the finished look. Since there is a good amount of protein in the buckwheat flour, you feel so full after — but the good kind of full 🙂 For the month of June, I want to share my healthy versions of “cheat” meals so that you never feel deprived in anyway!
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