Vanilla Buckwheat Chia Pancakes
These pancakes take about 5 minutes to whip up and have a nice fluffy, actual pancake consistency. My daughter loves them on their own with some fresh fruit (but of course they are even more delicious topped with some real maple syrup!) Enjoy!
Vanilla Buckwheat Chia Pancakes
Author: Stephanie
Ingredients
- 1/2 cup buckwheat flour
- 1 tbsp. chia seeds mixed with 3 tbsp. water (let sit for around 10 minutes until it forms a gel like texture)
- 1/2 cup almond milk
- 1 tbps. maple syrup (optional)
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. sea salt
- Either 1/4 tsp. vanilla powder or 1/2-1 tsp. pure vanilla extract
- Either 1-2 tbsp of grass fed butter or coconut oil for cooking + more for topping (optional)
- Maple syrup or fresh fruit for topping.
Instructions
- Start by adding the 3 tbsp. water to 1 tbsp. chia seeds, let sit for at least ten minutes and set to the side.
- Mix together all the dry ingredients first.
- Then add the remaining ingredients including the chia seeds (once more gel like).
- Heat a skillet to medium adding either the coconut oil or grass fed butter.
- Once heated add the pancake mix. Cook for a few minutes on each side. They will start to bubble and should be easy to flip.
- Flip and cook until done.
- Makes about 4 small/medium pancakes.
Notes
This recipe is made for just 1-2 people (depending on size of the people!). So just double or triple as needed.
I like to make the mix with just a touch of sweetness from the maple syrup, so they taste great with fresh fruit, or even just smothered in grass fed butter or coconut butter but this is optional. Feel free to omit. And feel free to also smother in maple syrup!