Vegan Buckwheat Chocolate Chips Pancakes

Recently I’ve been watching a Swedish detective thriller called The Sandhamn Murders. I originally saw that it was set on an island but I didn’t realize it was in Sweden. I was hoping for a tropical paradise island like in Death in Paradise to help brighten up these swiftly darkening German evenings. Once I turned it on, I quickly realized it was a Nordic murder show and not at all tropical, but it is fun to watch, with the perfect amount of kitschiness – I’m a fan.

Speaking of brightening up my days, yesterday was the African Food Festival here in Berlin. It was cold and rainy, but that definitely didn’t stop it from feeling bright and sunny – the DJs were keeping the party vibes and the food was delicious. So many things to try! We had some Ghanaian yams with spinach – my first time trying a real yam (not to be confused with sweet potatoes!) which were very tasty, and then a chakalaka bunny chow – an amazing South African coconut curry served inside of a turmeric flavored bread. I will be dreaming about this dish for quite some time, that’s for sure. Everything about it was so delicious. The bread, soaking up the sauce… but I digress.

I know that none of this really has anything to do with today’s recipe, but on The Sandhamn Murders, the detective made some really tasty looking pancakes, so I guess it was all just an excuse to tell you about some of the other good things I’ve been trying out lately.

What about you? What are your pleasures to warm up the grey, cold days of autumn?

Buckwheat Chocolate Chips Pancakes

Vegan Buckwheat Chocolate Pancakes

Prep time: 5 min
Cook time: 15 min
Total time: 20 min

Ingredients

  • 1 cup buckwheat flour 130 g
  • 1/2 tsp baking soda
  • 3 tbsp chia seeds
  • 1 tsp pure vanilla powder
  • a pinch of cinnamon
  • 1 + 1/4 cup plant based milk 300 ml
  • 1/3 cup dairy free chocolate chips 60 g

Instructions

  1. Add flour, baking soda, chia seeds, vanilla and cinnamon to a bowl and mix.


  2. Add mylk and choc chips and combine.

  3. Scoop out about 2 tbsp of mixture and cook in a pan over medium heat.

  4. Flip when bubbles appear and repeat. You should get about 6 fluffy pancakes.

  5. Top with fruits, coconut flakes, syrup or chocolate sauce and serve immediately.

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