Ingredients
Scale
- 1 cup plus 1 tablespoon buckwheat flour
- 4 tablespoons brown sugar or maple syrup
- 1/4 cup cocoa powder*
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 tablespoons avocado oil
- 1 oz chocolate
Instructions
- Preheat a nonstick skillet on medium-low.
- In a large bowl, mix together the buckwheat flour, brown sugar (if using, if using maple syrup, save for a later step), cocoa powder, baking powder, baking soda, and salt. Set aside after thoroughly combining.
- In a medium bow, add the maple syrup if using, egg, vanilla, buttermilk, and oil together and mix until well combined.
- Mix the wet ingredients into the dry ingredients and stir until just combined. Allow to sit for about 5 minutes.
- Fold in the chocolate.
- Add 1/4 cup of the batter into the skillet. Cook for about 2 – 3 minutes or until the top starts bubbling and the bubbles begin to pop. Flip, and cook for about another 1 – 2 minutes. Repeat with the remaining batter.
Notes
*I used a mix of natural cocoa powder and dark cocoa powder
- Prep Time: 15 minutes
- Cook Time: 24 minutes