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
- 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.
- Begin heating your skillet on medium-low heat (on an electric stove, about notch 4).
- In a large bowl, whisk together the yogurt, milk, maple syrup, and vanilla until smooth.
- Next add in all of the dry ingredients and stir until well combined.
- If using baking soda instead of baking powder, add in 1 teaspoon of apple cider vinegar and stir again.
- 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.
- Cook for 2-3 minutes, flip, and cook for another 2-3 minutes.
- Top with maple syrup, jam, vegan butter, or nut butter! Enjoy!
- 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!