Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins
Ingredients
Chia Egg
2tbspchia seeds
6tbspwater
Wet Ingredients
1cupplant-based milk (unsweetened)
2tbsporganic apple cider vinegar
1tspvanilla extract
¼cupripe banana (mashed)
Dry Ingredients
1 ½cupsorganic buckwheat flour
¼cupcoconut sugar (or date paste, link in Chef’s Notes)
2tspbaking powder
1tspground cinnamon
¼tspsalt (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.
Whole Food Sweetener 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
2tbspchia seeds
6tbspwater
Wet Ingredients
1cupplant-based milk (unsweetened)
2tbsporganic apple cider vinegar
1tspvanilla extract
¼cupripe banana (mashed)
Dry Ingredients
1 ½cupsorganic buckwheat flour
¼cupcoconut sugar (or date paste, link in Chef’s Notes)
2tspbaking powder
1tspground cinnamon
¼tspsalt (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.
