Berry Chocolate Buckwheat Pancakes - oh my!

Today I made something I've never made before. Well, actually something we make often but with a twist!  And the idea was all my son Oskar's. We set out this morning, as we often do, to make our staple buckwheat pancakes (we're a milk and gluten free family) but Oskar had set in his mind to start his day with a glass of chocolate almond milk which I had picked up from Choices Market recently. I explained that that was not a healthy option to start the day with. So, as any 4 year old would do, he figured out a way to convince me.  So, naturally, he suggested that we add it to the pancake mix in lieu of regular almond milk; one of the ingredients in our recipe. I was about to say no when  I realized that it was Valentine's Day and why not treat ourselves to something a bit decadent?  So, off we went with reckless abandon and created a rather yummy breakfast treat. I snapped a shot to share with you. Perhaps you'll enjoy it too...
Hope there's love in your day!

Oskar's Valentine's Berry Chocolate Buckwheat Pancakes (with berries)
You'll need:

 2 cups Buckwheat groats (fresh-ground is way better, taste and nutrient-wise. *Buy whole/raw and use your coffee grinder!)

Approx. 1.5 cups Chocolate Almond milk (or Vanilla Brown rice and/or coconut milk - use just enough to make pancake batter creamy and thin enough to pour but not runny/milky) add more if needed.

2 organic eggs

2 tablespoons. non-alum baking powder

1 tsp vanilla

Pinch of nutmeg

Fresh/frozen organic/seasonal fruit (thinly sliced apples, pears and/or berries work great).

Method 

1.) Blend all ingredients, except fruit, well.

2.) Heat skillet to medium and add butter/ghee/virgin coconut oil to coat pan.

3.) Scoop out enough dough for one pancake.

4.) Add fresh/frozen fruit and flip when it bubbles.

5.) Once finished cooking, drizzle with real maple syrup, raw honey or homemade jam or apple sauce and perhaps even a dollop of organic, non-homogenized yogourt….enjoy!