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

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.

Chai Spiced Buckwheat Pancakes

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

Hope you all have a beautiful weekend!

Thanks for stopping by!

11 thoughts

    1. Thank you so much, Cadry!! I know I’ve been really bad lately with leaving comments on your blog, but I’ve been reading every post (just need to catch up on your latest Trader Joe’s one!)…every time you share an air fryer recipe, I show my hubby to try and talk him into finally ordering an air fryer! Ha! Hope all is well with you!

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      1. Oh, don’t be silly! I read every post of yours too, but I don’t comment every time either. Still, I always love hearing what’s going on in your world. I hope that air fryer pitch goes your way soon! 😉

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  1. They look FABULOUS my friend! I about gasped when I read the title “chai pancakes” since you know how much I love chai! They look fluffy, soft and total perfection! I absolutely LOVE buckwheat flour and have a whole bag of it so I cannot wait to try these! I used buckwheat flour for one of my desserts in my cookbook and have also been testing a cake recipe and love, love that you turned out these magical pancakes by just using buckwheat! I love that you used yogurt too…I’m obsessed with using yogurt in everything this past year…I’m spending way too much money on it, hahaha. Ok, I’m totally going to make these for Olivia and I very soon. She loves the chai waffles so I know she will love these! I’m cracking up at Willow and her love for chocolate chips too because her and Olivia could be twins. I made pancakes this past weekend and normally I do them plain, but guess what, I did chocolate chips this past weekend to surprise her and oh boy, she lit up like a Christmas tree, hahaha! I mean, chocolate is always good, so who can blame these kids?! Love these stunningly perfect, fluffy, NON-mushy insides Mandy! I hate those nasty gummy insides of pancakes, makes me want to vomit, but these look totally perfect!! Love you! Will let you know when I make them. P.S. Thank you again for making the Thin Mints and leaving that stellar review, you made my day! xoxo

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    1. I CAN’T WAIT FOR YOUR COOKBOOK!!!!! Hahaha!! I about cried when I read the email you sent me because you know I’ll be pre-ordering it!! I can’t wait to see how you used buckwheat in that cookbook recipe and to hear more about this cake 🙂 OMG, right??? I’ve been so obsessed with yogurt this year, too!! I really need to get a waffle maker – we used to have one, but I finally threw it away…it was the worst. I’ll have to investigate brands/models because (in my opinion) waffles are better. I love that crispy exterior and the obvious pockets to hold pools of syrup or butter 🙂 I swear, if Willow could eat chocolate chips at every meal, she’d be in heaven. She loves them in her baked oatmeal and pancakes and while I try to make them mostly without, the look on her face when she discovers that I’ve actually added them is priceless! Thank you so much for the kind words, my friend ❤ It's not easy to achieve the non-mushy insides! I sure do miss making and eating your pancakes…hopefully one day soon!
      P.S. – you are so welcome! They were such a huge hit! I only wish I had taken a video of everyone trying them 🙂 xoxo

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  2. Even though I feel like the words fluffy/puffy/poofy/clouds have already been used a lot on this page/comments section, I’ve just gotta say WHOA that texture😮 And not just outside but inside too, the crumb looks so light and defined. It has been an embarrassingly long time since I’ve purchased buckwheat but these pancakes are convincing me (along with the whole almond flour budget issue😂) And I love the yogurt base too, that stuff has become my fave base for baking. Plus chocolate chips AND blueberries–you know what’s good😊😊

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    1. It’s hard to break away from almond flour after so long! 😂😂 I swear that stuff is like gold – and it will always remain a favorite of mine! If Costco ever stops carrying almond flour, I’m in trouble! I was shocked at how fluffy these turned out with just buckwheat flour…but you’ve shown us a crazy fluffy quinoa pancake with a perfect crumb that I absolutely still need to try! I think yogurt makes everything better! My first trial was with just milk and they were good, but yogurt took them to another level. You’ve obviously shown us the magic of yogurt in baked goods (those muffins are still a favorite here). Hehe! You can’t go wrong with chocolate 😉 Thank you, Natalie! ❤️❤️

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