Fluffy Buckwheat Chia Pancakes

·
·
< 1 min read
Summary

These buckwheat chia pancakes will swoon flapjack aficionados and convert those who typically shun pancakes for breakfast. Their light texture, nutty flavor and nutritious ingredients redefine pancakes as you know them. Bonus that they also make a delicious snack in the afternoon or energizing fuel before exercise!

Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients

Chia Egg
 2 tbsp chia seeds
 6 tbsp water
Wet Ingredients
 1 cup plant-based milk (unsweetened)
 2 tbsp organic apple cider vinegar
 1 tsp vanilla extract
 ¼ cup ripe banana (mashed)
Dry Ingredients
 1 ½ cups organic buckwheat flour
 ¼ cup coconut sugar (or date paste, link in Chef’s Notes)
 2 tsp baking powder
 1 tsp ground cinnamon
 ¼ tsp salt (optional)

Directions

1

Make the chia egg: Add the chia seeds and water to a small bowl. Stir and set aside to gel.

2

To a medium bowl, add the milk, apple cider vinegar, vanilla extract, and banana. Mix until well combined.

3

To a large bowl, add all of the dry ingredients and mix well.

4

Transfer the wet ingredients to the dry ingredients and stir.

5

Fold in the chia egg.

6

Make the pancakes: Lightly spray a stovetop pan or griddle with cooking oil to prevent the pancakes from sticking (make sure it’s a light spray! If there are any oil puddles, wipe them off with a paper towel). Heat the pan on medium heat. With a ladle, pour four 4” pancakes onto the griddle. Cook on each side for about 1–2 minutes until golden brown then flip to cook the other side until golden brown.

7

Transfer the cooked pancakes to a dish then continue the same process with the remaining batter. This should make approximately 12 pancakes.

8

Enjoy with your favorite nut butter, jam or whole fruit on top.

Chef's Notes

Substitutions
You can substitute half of the buckwheat with oat flour or whole wheat flour if you prefer a less nutty flavor.

Use applesauce in place of mashed banana.

Sugar-free
Use date paste in place of coconut sugar, but know that you may need slightly less milk.

Storage
Place leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop.

Ingredients

Chia Egg
 2 tbsp chia seeds
 6 tbsp water
Wet Ingredients
 1 cup plant-based milk (unsweetened)
 2 tbsp organic apple cider vinegar
 1 tsp vanilla extract
 ¼ cup ripe banana (mashed)
Dry Ingredients
 1 ½ cups organic buckwheat flour
 ¼ cup coconut sugar (or date paste, link in Chef’s Notes)
 2 tsp baking powder
 1 tsp ground cinnamon
 ¼ tsp salt (optional)

Directions

1

Make the chia egg: Add the chia seeds and water to a small bowl. Stir and set aside to gel.

2

To a medium bowl, add the milk, apple cider vinegar, vanilla extract, and banana. Mix until well combined.

3

To a large bowl, add all of the dry ingredients and mix well.

4

Transfer the wet ingredients to the dry ingredients and stir.

5

Fold in the chia egg.

6

Make the pancakes: Lightly spray a stovetop pan or griddle with cooking oil to prevent the pancakes from sticking (make sure it’s a light spray! If there are any oil puddles, wipe them off with a paper towel). Heat the pan on medium heat. With a ladle, pour four 4” pancakes onto the griddle. Cook on each side for about 1–2 minutes until golden brown then flip to cook the other side until golden brown.

7

Transfer the cooked pancakes to a dish then continue the same process with the remaining batter. This should make approximately 12 pancakes.

8

Enjoy with your favorite nut butter, jam or whole fruit on top.

Fluffy Buckwheat Chia Pancakes