Gluten Dairy Free Vegan Buckwheat Chia Pancakes • 08.17.08
Back in April, I found this recipes for Gluten Free Buckwheat Pancakes. In some shape or form of the recipe, they have been a staple in our home. Me being me though, I’m always messing with recipes. Recently, I’ve landed on a combination that, for us, has been perfect. One of my goals in tweaking this recipe was making it packed with nutrition because Amira loves to eat them cold out of the refrigerator. I typically double this recipe so I have extras on hand just for that purpose.
1/2 cup buckwheat flour
1/4 cup brown rice flour
1/4 cup sweet sorghum flour
2 tbsp tapioca flour
1 tbsp gluten-free baking powder
1 tbsp ground chia seeds (I buy mine online at Hildago Foods which is much cheaper than Salba brand)
1 scoop of Amazing Grass Kidz Superfood Chocolate Powder (optional)
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup non-dairy milk (I use vanilla hemp milk)
1/2 cup water
2 tbsp agave syrup
2 tbsp safflower oil
1/2 tsp vanilla extract
In a large mixing bowl, mix together all the dry ingredients. Create a well in the middle and add remaining ingredients. Use a whisk and mix gently for about a minute. If the batter is too thick (chia soaks up liquid fast!), mix in more liquid (more water or hemp milk) to preferred consistency. Let the batter rest while you preheat your griddle on medium-high heat. Grease griddle lightly with extra virgin coconut oil. Flip your pancakes when you see the air bubbles begin to disappear.
We serve them with maple syrup, fresh fruit, applesauce, peanut butter, or whatever else you love on your pancakes. I hope you enjoy them as much as we do! If you try them, let me know what you think.
