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

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

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

Tagged:  
  • 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!!

    love
    Margot

    http://www.aheartyhome.com

  • These look amazing!

    moremindfulyou.blogspot.com

  • charlotte samantha

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

    CharlotteSamantha // http://www.charlottesamantha.co.uk

  • 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