I'm not sure if you picked up on this yet, but I have a bit of a sweet tooth. While sugar in all its wonderful forms has—for better or worse—found a permanent place in my diet, my favorite form is through chocolate. Chocolate is a guilty pleasure for me, a crutch after a bad day, a moment of celebration during a long, weekend afternoon. Each day I eat it in one form or another (and it usually weasels its way into my breakfast).
When Sunday brunch rolled around last weekend, it shocked no one when I reached for the bag of chocolate chips. I can't help but sprinkle a few over my own pancakes when they are cooking on the griddle, even when feeding a table of hungry loved ones. This time, however, I tossed a handful in the batter to share the sweetness with everyone.
In addition to chocolate, I also added another unique ingredient—buckwheat flour.
When I spotted a bag of the flour hidden among the shelves at the store, my curiosity got the better of me and I added it to my basket. The name "buckwheat" tricked me into thinking it was simply wheat in another configuration, but after doing a little research I realized how wrong I had been. Buckwheat is not related to wheat at all; in fact, it is a seed more closely related to rhubarb. It is also gluten-free, though I never would have guessed it.
After playing around with it in these pancakes and experiencing the subtle, nutty flavor, I am excited to experiment with it in new forms.
Buckwheat Chocolate Chip Pancakes are a bit of an unexpected, healthier twist on the classic pancake. The addition of buckwheat flour adds an earthy, nutty flavor that is not unlike the flavor of whole wheat flour. With a few chocolate chips and a heavy swirl of berry syrup, the pancakes will quickly become a breakfast favorite. I also included gluten-free directions for those who are sensitive to traditional wheat below.