Maple Buckwheat Chocolate Chip Pancakes, Gluten Free

by Jenn on April 17, 2010

in Breakfast,Gluten Free,Photography


There was a time once while I was young, when very briefly I thought my sister was nuts for asking my dad to put chocolate chips in her pancakes.  “Chocolate chips and maple syrup? Yuck!” Well, let me emphasize the briefness of that thought – maybe for half a second or so, until I realized my sister was a genius.  She converted my whole family to chocolate chip pancake lovers, and maple and chocolate perform a harmonious symphony that allows the taste buds to dance and rejoice as if heaven had literally shown itself right then in that single glorious moment.

This may seem like an obviously awesome combination to you, but how many dishes do you see blending maple and chocolate together?  I for one do not see many – in fact I cannot even remember a time when I tasted these two flavors at once that wasn’t at breakfast.  It’s a shame really, because I think chocolate and maple tastes a lot better than current foodie fads such as chocolate and bacon.  In my mind bacon needs a sweet fruit like strawberries to counter the salt and fat, not chocolate.  But that may just be me.  But chocolate and maple? Perfect.  Especially a dark chocolate which lends just a hint of bitterness.

These aren’t dark chocolate chips, but they are still good.  Along with peanut butter, my sister-in-law gave us a ginormous (yes, that’s my new word) bag of chocolate chips.  It’s so funny to me that I cannot find them in a store here because well, the major company that makes them is only a skip and a jump away….  And then the crushed hazelnuts and pistachios added for a nice dimension, a little bit of texture and the nuttiness offset the very sweet quite well.  And after all, who doesn’t love candy for breakfast?

Gluten free pancakes are easy.  In fact, I will be so bold to claim (as I have before) that gluten free pancakes are better than their glutenicious version.  Gluten actually impedes the fluffiness of a good pancake, and I have to say ever since we started making pancakes gluten free they’ve been freaking fantastic.  You can add virtually whatever gluten free flours you want for whatever flavors you are craving at that particular moment in time.  This time I wanted buckwheat.  So I just used my normal pancake recipe, added in some buckwheat flour, some maple syrup, and enough buttermilk to get the right consistency, et voilà! Perfect pancake batter!  I think even my sister would approve :)


Adapted from back of EnerG tapioca flour box

Ingredients (for 4 quite generous servings):
1 cup rice flour
1 cup tapioca flour or potato starch (doesn’t matter which)
1.5 tsp. baking soda
1 tsp baking powder
1/2 cup buckwheat flour
pinch of salt
2 eggs, beaten
1 cup buttermilk + some extra
1/4 cup oil
1/4 cup maple syrup, or juice, whatever suits your fancy
1 cup chocolate chips (variable depending on how much you like chocolate)
1/2 cup of chopped hazelnuts and pistachios mixed together.
Canola oil for frying

1. Mix dry ingredients together in a large bowl.  Mix eggs, 1 cup buttermilk, oil, and maple syrup in a separate bowl, whisk together.
2. Stir wet ingredients into the dry ingredients.
3. Add more buttermilk as needed until you get a good pourable consistency. Let sit about 5 minutes until you see bubbles forming.
4. Heat up a frying pan and then pour in about 1/4″ of oil.  Pour batter into the pan to make a pancake.  I generally use around 1/4 cup, use more for bigger pancakes.  Sprinkle chocolate chips and nuts on top.  When bottom is nicely browned, flip and continue to cook until other side is also nicely browned.
5.  Fry up the rest of your pancakes, adding oil as needed.  Frying in the oil makes for a nice crispy outside.  Serve and enjoy!


Photography note – it was a ton of fun getting a pic of these pancakes.  I wish I had used a little larger DOF (and als0 that PS Elements let you rotate in smaller increments than entire degrees so that the syrup being poured could be perfectly vertical), but you really only get one try to get a shot of maple syrup pouring down on pancakes (Ok 2, we had two plates).  To do this, my husband poured the maple syrup while I took pictures in continuous shot mode.


And then they were quickly devoured :)

Also submitted to – Go Ahead Honey It’s Gluten Free – Breakfast in Bed Edition by Naomi of Straight into Bed Cakefree and Dried

Gluten Free Wednesdays