Chocolate Buckwheat Pancakes + Blueberry Topping
February 7th • Posted in Recipe
It’s Pancake Day in two days, and even though I believe you can ‘treat’ yourself to pancakes literally everyday (there are a lot of healthy versions that tastes just as good!), it’s a pretty exciting recurrency isn’t it?!
Here in Italy Pancake Day is called ‘Martedì Grasso’: it’s the very last day before Lent, the last chance to enjoy some traditional ‘fat eating’ and the last day of our well-known Italian Carnevale. We actually don’t have a custom of eating pancakes but a traditional food we eat is ‘Chiacchiere’ (Angel Wings), sweet fried dough (very simple flour, eggs and sugar dough with a touch of rum) covered in icing sugar, very basic but such a nice delicious classic. Differently from classic pancakes, they are friable and crispy. But I’ll reveal something: we love just pancakes as much, in any of their forms, so we use it as an excuse to have them too on Pancake Day!
And today I’ve a new exciting pancake recipe just in time for Tuesday! This chocolate buckwheat pancakes are healthy, indulgent and delicious and I won’t be surprised if you’ll find yourself eating them even after Pancake Day is gone! I love how melted chocolate chips create a fudgy heart and how well they pair with thick delicious blueberry jam (did you know IKEA has the best organic blueberry jam out there? No, me neither!).
Ingredients
- 50g Buckwheat flour
- 25g white flour*
- 1 coffespoon baking powder
- 2 tablespoons chocolate chips
- 2 teaspoons cocoa powder
- 2 tablespoons unrefined brown sugar
- 100ml whole milk (or non-dairy milk)
- 1 medium egg
- Coconut Oil to pan-fry & Blueberry jam + butter to top
- *Replace with gluten-free flour if needed.
Instructions
1 :: To start measure out all your dry ingredients (sugar, flours, cocoa powder, baking powder and chocolate chips) and mix them together in a large bowl.
2 :: Whisk the egg and the milk together in a different bowl, then add the wet ingredients to the dry ingredients and whisk well until nicely incorporated. The mixture should be quite liquid and runny - if too dry add a couple of splashes of milk.
3 :: Heat up a non-stick pan and melt down 1/2 teaspoon of coconut oil, then place two heaping tablespoons of pancake batter into the coconut oil. Cook on the first side until bubbles form on top, then use a spatula to flip it over and cook on the other side for a minute or two. Repeat for all the pancakes (use 1/2 teaspoon of coconut oil for each one).
4 :: To serve pile them up on plates, place a cube of butter into the pan you used for the pancakes and melt it down just slightly (not completely); top the pancakes with melting butter and sweet thick blueberry jam! Enjoy!
http://www.miel-cafe.com/2016/02/chocolate-buckwheat-pancakes-blueberry-topping.html***
Let me know if you give this one a try and what are your Pancake Day traditions and plans! x
