Chai Spiced Buckwheat Pancakes

Hello!

Talk about sharing this way later than I had “planned.” I actually had this all scheduled to post early last week, but then I decided I wasn’t the biggest fan of the photos (I really never am) AND then a few days ago I wanted to try one last adjustment…I cut two ingredients and found out that less is more!

A couple of years ago I created a protein pancake using buckwheat, but it also had almond flour and a fairly lengthy list of other ingredients. I wanted to revisit it and simplify it – and attempt to use only one flour. I LOVE almond flour, but holy smokes, it is expensive! You can grab a bag of organic raw buckwheat groats for under $4 and turn it into three cups of flour – way more budget friendly! Kinda crazy, but I actually lucked out on my first trial, but you know me and my perfectionist (maybe-this-will-work-better) ways. So after too many trials to count and eating pancakes every day for almost two weeks, I’m pretty happy 🙂  And surprisingly enough, Willow is still requesting pancakes and loves these! But I made the mistake one time in buying toasted buckwheat groats instead of raw….Willow hated them. So, don’t use toasted buckwheat!

As a side note, these pancakes are not sweet on their own, but I did that knowing that most of us add maple syrup on top…or if you’re Willow, you add chocolate chips to the batter.

CHAI SPICED BUCKWHEAT PANCAKES

Makes 8 pancakes

Ingredients:

• 1/2 cup unsweetened, dairy-free yogurt (I used cashew)
• 1/2 cup plant milk (I used homemade unsweetened almond)
• 2 Tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1 cup buckwheat flour*
• 1 Tablespoon ground flax
• 1.5 – 2 teaspoons chai spice
• 1 teaspoon baking powder**
• 1/4 teaspoon Himalayan salt
• Optional add-ins: chocolate chips, blueberries, or both!

*Can use store bought, or quickly make your own by blending up some raw buckwheat groats in a high-speed blender. Do not use toasted buckwheat groats – the flavor is too strong!

**I used Hain baking powder as it is corn-free and uses potato instead. I have also tested this without baking powder and used 1/4 teaspoon of baking soda instead and added 1 teaspoon of apple cider vinegar at the end.

Directions:

1. Begin heating your skillet on medium-low heat (on an electric stove, about notch 4).
2. In a large bowl, whisk together the yogurt, milk, maple syrup, and vanilla until smooth.
3. Next add in all of the dry ingredients and stir until well combined.
4. If using baking soda instead of baking powder, add in 1 teaspoon of apple cider vinegar and stir again.
5. Once your skillet/pan is hot, add a little coconut oil or avocado oil. Then scoop about 1/4 cup’s worth for each pancake. I highly recommend using an ice cream scooper as the batter is a little thicker than regular pancake batter.
6. Cook for 2-3 minutes, flip, and cook for another 2-3 minutes.
7. Top with maple syrup, jam, vegan butter, or nut butter! Enjoy!
8. Store any leftovers in an airtight container in the refrigerator.

What are your favorite pancake add-ins and toppings???

Hope you all have a beautiful weekend!

Thanks for stopping by!

❤