Overnight Chocolate Chip Rye & Buckwheat Pancakes
Cook time: 
Total time: 
Serves: 2
  • ¾ cup rye flour
  • ½ cup buckwheat flour
  • 1 tablespoons freshly squeezed lemon juice
  • 1 egg, beaten or 1 chia seed egg*
  • ¼ teaspoon baking soda
  • 2 tablespoons coconut sugar, optional
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract or powder
  • ¼ cup chocolate chips
  • Pinch of sea salt
  • Berry compote, to serve
  • Maple syrup, to serve
  • Coconut oil, for cooking
  1. Place your buckwheat and rye flour and cover with 1 cup water and the lemon juice. Stir and leave on the kitchen counter, covered, overnight.
  2. In the morning, give the pancake batter a stir, add in the beaten egg, baking soda, coconut sugar, if using, cinnamon, vanilla, chocolate chips, and sea salt.
  3. Heat a a little bit of coconut oil on griddle or skillet. Pour about ½ ladle of batter per pancake onto your skillet. Once bubbles start appearing on the top and the batter no longer sticks to the pan, flip and cook on the other side for a further minute. Note - the skillet should always be hot when cooking pancakes!
  4. Serve pancakes hot with desired toppings.
*simply mix 1 tablespoon chia seeds with 3 tablespoons water, stir and place in the fridge for 10 minutes to form a gel.

Leftovers can be enjoyed cold the next three days or can be frozen, just re-heat in a toaster or oven.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/overnight-chocolate-chip-rye-buckwheat-pancakes