Posts from February 2016.

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Chocolate Buckwheat Pancakes + Blueberry Topping

February 7th  •  Posted in Recipe

Chocolate Buckwheat Pancakes + Blueberry topping

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!).

Chocolate Buckwheat Pancakes + Blueberry topping
Chocolate Buckwheat Pancakes + Blueberry topping
Chocolate Buckwheat Pancakes + Blueberry topping
Chocolate Buckwheat Pancakes + Blueberry Topping

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving Size: 7 medium pancakes

Chocolate Buckwheat Pancakes + Blueberry Topping


  • 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.


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!


Let me know if you give this one a try and what are your Pancake Day traditions and plans! x

  • We have a custom to eat pancakes, but I think it’s on Feb. 2nd, a catholic holiday .. However, I’m all for sharing holidays and feast and lovely traditions and I’m really craving these delicious pancakes now! I’m going to need to try these!!


  • These look amazing!

  • charlotte samantha

    Oh WOW ! I think i just drooled all over my keyboard. This is a next weekend must have

    CharlotteSamantha //

  • OH YUMMY looks absolutely delicious, can’t wait for Shrove Tuesday! I didn’t know Ikea had blueberry jam but I want to be all over that haha xxx