Himalayan Tartary Buckwheat Pancakes
This recipe is organic, vegan, and gluten-free.
Equipment
Ingredients
- 1 cup organic flour.
- 1/2 cup Himalayan Tartary Buckwheat flour.
- 1/2 tsp stevia extract.
- 1 tsp date sugar.
- 1 ½ tbsp baking powder.
- 3/4 tsp pink salt.
- 1 ½ cups plant milk.
- 3 tbsp vegan butter.
- 2 chia eggs.
- 1 ¼ tbsp apple cider vinegar.
- 1/2 tsp vanilla extract.
- Optional 3/4 cup assorted fruit and/or nuts of your choice.
- Organic vegan maple syrup.
Instructions
- Mix the wet and dry ingredients in separate bowls.
- Pour the wet onto the dry and lightly whisk together, making it smooth but still granular.
- Spoon about a half cup or whatever size pancake you prefer onto a preheated skillet (I use cast iron).
- Cook the cakes on mid to lower heat until the top starts producing little bubbles, lifting and checking the underside to make sure it’s not getting overcooked.
- Flip and continue without over-compressing the spatula. Close monitoring, timely flipping, and heat adjustments are key.
- Cook to golden then stack and serve.
Notes
To make one chia egg mix 1 tablespoon of ground or soaked whole organic chia seed with 3 tablespoons of filtered water, wait for 10 minutes, mix again, then use.
Vegan egg substitutes are widely available, but chia is healthiest. It’s a complete vegan protein with all nine essential amino acids.
- If you add fruit to the batter make sure it’s thoroughly drained of liquid.
Nutrition
Calories: 210kcal
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