P ancakes and I have a special relationship. When Phillip and I were first dating, we would eat out at IHOP 80% of the time. In fact, it was either IHOP or Subway. Honestly, I could live off of pancakes. I miss them dearly. It’s just a pan in the butt to make them or I just don’t feel like it or I don’t have the time. When I do, however, I make certain that they turn out the best. It’s also hard to make equally satisfactory pancakes for everyone. I like hearty whole grain pancakes as opposed to Phillip who likes things rather simple. I looove pumpkin pancakes, but, he isn’t a fan. I think I’ll make a batch anyway with the mass of pumpkin I have in there - nyeh. These, however are ungodly delicious. They’re a gluten free multigrain dark chocolate chip pancake that makes me squeal with glee. When I ate them, I savored every decadent bite at a painstakingly slow pace assisted by some roasted sweet pumpkin. I swear, breakfast is my favorite part of the day. Cacao nibs are basically unprocessed chocolate. It is great for those who are lactose intolerant, chocolate obsessed, and those who are raw foodies. Unless stated, all chocolate chips are manufactured with dairy and that means its on the nix list for dairy intolerant beings. The nibs are literally broken bits of the cacao seeds and, if raw, they aren’t roasted or altered which makes them very versatile in baking. The taste is pretty much similar to a semi-sweet chip, so, if you’re a fan of dark chocolate, these nibbles are right up your alley. If you aren’t, I’d advise you to add a bit more sugar to the recipe. In my opinion, the flavor pairs perfectly with the buckwheat and, if I had teff, I think it would be a prime couple. Oh man, cacao nib teff pancakes..alas it is so hard to find! I think I need to order it online…the craving is growing.
Still, buckwheat is good. In fact, I found a new way to enjoy buckwheat - dehydrated. Yup. Wait for my breakfast bowl recipe and you’ll see.
One of the benefits of my still current job is that I’m able to purchase products on a discount. Almond flour happens to be quite cheap in the store, so, it’s very appealing to me. If they go out of business, I might just stock up on the leftovers. Anyway, you’ll want to double this batch since it only makes about eight and freeze them especially if you want a good sturdy breakfast - with chocolate. Drizzle just a little agave on top with maybe a teaspoon of margarine and tell IHOP to go flip itself because you make better pancakes.
Almond Buckwheat Pancakes with Cacao Nibs ½ cup buckwheat flour ¼ cup almond flour 1/3 cup tapioca starch 1/3 cup potato starch 1 tbsp flax 1 tbsp baking powder ¼ cup nondairy milk ¾ cup water 2 tbsp nondairy margarine, melted 1 packet of stevia 1 tbsp raw cacao nibs Cinnamon (optional - I just love cinnamon) Simple, simple, simple.
Combine all the dry ingredients in one bowl - flours, starches, stevia, baking powder, flax cinnamon, and nibs - and stir until well incorporated. Add the water, milk, and margarine, stirring until a nice thick batter is achieved.
I achieved eight 4” in diameter pancakes. Well, mostly in diameter; not all of them were perfect circles due to my lopsided griddle, herm..