Breakfast & Brunch/ Desserts/ Gluten-free/ Vegan

Chocolate Buckwheat Pancakes

Chocolate Buckwheat Pancakes are one of our favourite weekend breakfast/brunch options. This recipe is vegan-friendly, gluten and refined sugar-free. These pancakes are very light and have an earthy and nutty flavour thanks to buckwheat flour, raw cacao and maca powder. Natural sweetness comes from dates, which also help to bind the batter, so there is no need for eggs. As you can see on pictures, they have a great – ‘the crust of the moon-like’ texture.

These pancakes are delicious, especially when topped with fresh fruits, nuts and/or seeds and a drizzle of maple syrup or your favourite sauce. We served them with banana, almond flakes, hemp seeds, raw cacao nibs and our Tahini & Date Sauce – click to see the recipe.

Love pancakes? Try our Green Pancakes, Sourdough Pancakes or Blueberry and Goats Cheese Sourdough Pancakes recipe.

Chocolate Buckwheat Pancakes

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Serves: Makes around 10 small pancakes

These vegan and gluten-free pancakes make a perfect indulgent breakfast or dessert. They have an earthly flavour with a natural sweetness from dates and hint of chocolate. Just top them with your favourite fruits, seeds or nuts and raw cacao nibs.


  • 200g buckwheat flour
  • 400ml plant based milk
  • 1 tbsp olive oil
  • 1 tsp baking powder
  • 3 tbsp raw cacao powder
  • 4 dates, pitted & chopped
  • 1 tsp maca powder (optional)
  • 1 tsp vanilla (optional)
  • pinch of salt
  • 1-2 bananas
  • almond flakes
  • hemp seeds
  • cocoa nibs
  • Tahini & Date Sauce (Link to the recipe in the post above)



1. Mix all the ingredients in a food processor or in a bowl and combine using a hand blender.


2. Heat a skillet to medium-high heat.


3. Pour about a ladle of batter onto the skillet and move around to spread the batter evenly on the surface of the skillet. Cook until bubbles appear and the pancake is set. Flip on the side and cook until ready.


4. Serve topped with your favourite toppings.


These pancakes are best eaten fresh. However you can make a bigger portion and store unused batter in the fridge for up to three days. This is a very quick way to have a delicious and fresh pancakes served in minutes in the morning. If you store the batter, just stir it well once you take it from the fridge.

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