Happy Heart Day! In honor of the occasion I thought I’d indulge a little with some tasty pancakes. As you might have noticed I’m a fan of coconut….as mentioned in this post…and this one. It just seems to keep ending up in everything I make lately! In an effort to clear out some of the odds and ends in my dry goods cupboard I decided to figure out a way to use up the end of my buckwheat flour. I found lots of recipes that use buckwheat flour but in the end went for the old standard. Buckwheat pancakes can be pretty heavy and earthy tasting, which is great, but sometimes you want something a little lighter….and more like a candy bar. So I decided to make some Almond Joy Buckwheat Pancakes. This way I am evening out the healthy with a few mini chocolate chips and toasted coconut.
Almond Joy Buckwheat Pancakes
Servings: 6 (4 little pancakes per serving)
WW PlusPoints: 8
- 8oz buckwheat flour
- 2 tablespoons sugar
- 8oz coconut almond milk (or other milk of your choice)
- 2 tablespoons butter, melted
- 1 teaspoon baking powder
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/4 cup mini chocolate chips
- 1/4 cup toasted coconut flakes
- 1/4 cup toasted sliced almonds
- 1 6oz. container Chobani Coconut Greek Yogurt
- Heat a griddle or non-stick pan to medium heat
- Melt 2 tablespoons of butter and allow to cool.
- Whisk together flour, sugar, baking powder and salt
- In another bowl, whisk together coconut almond milk, egg and butter.
- Add wet ingredients to dry and mix until just combined.
- Stir chocolate chips into batter.
- Pour about 2 tablespoons of batter in your pan for each pancake. Wait until small bubbles appear all over the surface of the pancake and then turn over.
- Serve warm with coconut yogurt and top with toasted coconut and almonds.
I promise the next recipe I post will not involve Chobani Coconut Yogurt….starting to feel like their spokesperson lately. Have a lovely Valentine’s Day!