Chocolatey Buckwheat Pancakes

I hope everyone is having a fabulous weekend. We had a lazy start to the day, as we celebrated our five year anniversary last night at a delicious Syrian restaurant, Damas, in Montreal. The flavours of each dish were out of this world. Combinations of grilled, smoky vegetables, nuts, pomegranate seeds, cumin, and pomegranate molasses were the highlights of some of the dishes we tried. Paired with delicious Lebanese wine, we were on cloud nine.

Back to the pancakes. Weekends are for pancakes, am I right? Actually, to be honest, our family loves to go out for breakfast on the weekends, but today it was just me and my boy so I opted for a stack of pancakes to share. I love buckwheat crepes and pancakes, so I decided to make them chocolatey to make them a little more appealing to the little guy. Being Canadian, these must be topped with pure maple syrup for the overall taste experience. The pancakes themselves are not sweet, so the maple syrup adds a nice, sweet touch!

Chocolatey Buckwheat Pancakes Recipe

Makes 8-10 pancakes


  • 3/4 cup buckwheat flour
  • 3/4 cup all purpose or kamut or spelt flour
  • 3 tablespoons organic cacao powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons melted vegan butter
  • 2 cups vegan buttermilk (2 cups non dairy milk + 1 tablespoon apple cider vinegar)
  • coconut oil for coating the pan


  • Start heating your non-stick pan over medium heat.
  • Prepare your ‘buttermilk’. Pour 2 cups of non dairy milk (I used almond milk) plus 1 tablespoon apple cider vinegar into a measuring cup or bowl. Let sit while you prepare the rest.


  • Whisk all the dry ingredients in a large bowl.


  • Pour melted butter into bowl. Stir.
  • Add the buttermilk slowly. Stir to combine without over mixing.


  • Put a small amount of coconut oil onto the pan and spread it around to coat evenly. Bring heat down to medium-low.
  • Using a ladle, pour batter onto the hot pan.


  • Cook on one side for 2-3 minutes. You will see small bubbles forming.
  • Gently flip pancakes and cook for about 1 more minute.


  • Place on a plate and cover with a towel to keep warm as you cook the remaining pancakes.
  • Serve warm with vegan butter and maple syrup.



A shot of the flowers my hubby got me yesterday. They smell so lovely!


36 thoughts on “Chocolatey Buckwheat Pancakes

  1. Ajaytao2010 says:

    Nice reading about you

    Thanks for visiting my blog. Be in touch. Browse through the category sections, I feel you may find something of your interest.

  2. Hooray for pancakes! You know I love them! With chocolate in the mix too!
    I’ve never made pancakes with baking soda before but just did a quick google search and learnt that you can use baking soda instead of powder when using an acidic ingredient like buttermilk. Learning new things all the time πŸ™‚ Enjoy the rest of your weekend Sophia.

    • YAY for pancakes! πŸ™‚
      Yes, exactly, the baking soda works well with acidic ingredients like buttermilk or chocolate.
      Thanks for checking it out!
      Have a great weekend.
      Sophia πŸ™‚

    • That’s so cute! Honestly, it was one of the best restaurants I have ever been to. Every single thing we ate was out of this world. Now I need to recreate some at home, one of our favourites was the mouhammara. LOVED!
      Sophia πŸ™‚

    • Thank you, Johanna!
      I really love buckwheat. I suggest mixing it with another flour as it does have a very earthy, nutty flavour.
      I have to agree, I LOVE pancakes too!
      Sophia πŸ™‚

  3. This luks really yumm! Im luvin ur blog. Luv the step by step pictures. Came across ur blog thru Sonals blog (simply vegetarian777). The tzatziki sauce recipe u posted there was awesome. Keep it up and keep in touch! πŸ™‚

    • Hello Sadia – thanks so much for stopping by here. I’m glad you liked the tzatziki recipe as well. Sonal did an amazing job featuring Greece!
      Thanks again for your lovely comment.
      Sophia πŸ™‚

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