Low-Carb Breakfast

Buckwheat Chocolate Pancakes

Average: 5 (2 votes)
(2 votes)
Buckwheat Chocolate Pancakes

Buckwheat Chocolate Pancakes - Cell protection for breakfast or snacking

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40 min.

Healthy, because

Even smarter

Nutritional values

Cocoa, the basis for dark chocolate, can strengthen the heart and inhibit inflammation with its numerous natural plant pigments, flavonoids. The pseudo cereal Buckwheat protects our cells from free radicals and thus from signs of aging through vitamin E.

Instead of blueberries, other types of fruit also go well with the buckwheat chocolate pancakes - but to ensure that the dessert still remains low carb, you should make sure to choose a type of fruit that is as low in sugar as possible.

1 piece contains
(Percentage of daily recommendation)
Calorie185 kcal(9 %)
Protein3 g(3 %)
Fat7 g(6 %)
Carbohydrates26 g(17 %)
Sugar added4 g(16 %)
Roughage2.6 g(9 %)
Vitamin A0 mg(0 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.3 mg(11 %)
Vitamin K7.2 μg(12 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.1 mg(7 %)
Folate14 μg(5 %)
Pantothenic acid0.3 mg(5 %)
Biotin2.2 μg(5 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C2 mg(2 %)
Potassium187 mg(5 %)
Calcium80 mg(8 %)
Magnesium28 mg(9 %)
Iron1.7 mg(11 %)
Iodine1 μg(1 %)
Zinc0.9 mg(11 %)
Saturated fatty acids4.4 g
Uric acid25 mg
Cholesterol0 mg
Complete sugar6 g


8 ½ ozs Buckwheat flour
2 ¾ ozs ground Oats
2 tsps Baking powder
¾ oz cocoa powder (3 tablespoons)
2 Tbsps whole cane sugar
22 ozs Almond milk (unsweetened)
3 ozs carbonated water
3 Tbsps Coconut oil
1 ¾ ozs Dark chocolate (min. 75% cocoa content)
4 ozs Blueberries (fresh or frozen)
¼ oz cacao nib (2 TSP)
How healthy are the main ingredients?
Almond milkBlueberryOats

Preparation steps


Mix all dry ingredients in a bowl. Then, with the whisks of a hand mixer, gradually incorporate almond drink and water to obtain a homogeneous dough, adding a little water if necessary.


Bake a total of 12 small pancakes one after the other: To do this, heat 1 tablespoon of oil in a frying pan. Pour in 4 blobs of batter and bake over medium heat for 3-4 minutes per side until golden brown. Use up the rest of the batter in the same way. Keep finished pancakes warm in oven at 80 °C / 175 °F


To serve, break chocolate into pieces and melt over a hot water bath. Wash blueberries and pat dry. Serve pancakes with melted chocolate, blueberries and cocoa nibs.