Chocolate for breakfast can take many forms.
Sometimes it shows up in a sensational smoothie.
Sometimes it shows up in a lovely breakfast pudding.
Yes, that’s “the cluster” you see sprinkled on top of this breakfast pudding.
Today it showed up in a batch of delicious chocolate buckwheat pancakes. The beauty of buckwheat is that it’s gluten-free AND it makes a scrumptious pancake. Who wouldn’t like a little chocolate for breakfast?
Gluten-free Chocolate Buckwheat Pancakes
1 ounce 100% unsweetened dark chocolate (grated)
1 1/3 cups buckwheat flour
1 large organic egg
1/3 cup plus 1 tablespoon light brown sugar
1 cup plus 3 tablespoons whole milk
2 teaspoons baking soda
1 teaspoon vanilla extract
unsalted butter, melted as needed
pure maple syrup
1 pint heavy whipping cream
1 tablespoon raw cane sugar
Place grated chocolate, buckwheat flour, egg, light brown sugar, milk, baking soda and vanilla extract in a high-speed blender and process until smooth. Leave batter to rest.
Heat nonstick large frying pan or griddle until hot and grease with butter. Spoon ¼ cup portions of the batter onto griddle, leaving space between each. Cook over medium heat until you see bubbles on the surface of the pancakes. Flip pancakes and cook 1-2 minutes longer.
Whip heavy cream with a tablespoon of raw cane sugar.
Place pancakes on a plate. Top with a dollop with cream, a sprinkle of Vietnamese cinnamon and a drizzle of pure maple syrup. Add a few raspberries and enjoy!