Chocolate Buckwheat Pancakes (Gluten Free)

This recipe is based on the one from the Starch Solution, but with a couple of adjustments such as the added cocoa powder and chocolate chips. Plus this is made to be gluten-free and low-fat, as well.

Chocolate Buckwheat Pancakes

Ingredients:

1 tbsp flax meal
3 tbsp water

2 ripe bananas, mashed
1 cup non-dairy milk (soy works well)
1/2 cup sparkling water
3 tbsp natural sugar
1 tbsp lemon juice

3/4 cup buckwheat flour
3/4 cup oat flour
2 tsp baking powder
dash of salt
1/3 cup cocoa powder

1/3 cup non-dairy chocolate chips (optional)

Directions:

Combine the flax meal with the water, and set aside to let thicken. Mash 2 bananas and put them in a medium-sized mixing bowl. Add the non-dairy milk, sparkling water, sugar, and lemon juice and mix it all together. Add the flax mixture and mix that in as well.

Combine the dry ingredients in a separate container. This is the buckwheat flour, oat flour, baking powder, salt, and cocoa powder. Add the wet ingredients to the dry and mix until there are not any large lumps of flour remaining.  Add the optional chocolate chips if using.

Heat a non-stick pan over high heat and pour 1/2 cup of batter into the heated pan. Watch for bubbles to form on the top of the pancake. You know it is time to flip the pancakes once the little bubbles pop and leave little holes on the top.  Serve with syrup, fresh berries, banana slices, or with a drizzle of nut butter.

These make 6 large pancakes.