My family loves pancakes. My girls love to eat them cut up into bite-sized pieces, or they grab a cold one the next day for a snack. My mom has a great pancake recipe that I wanted to adapt to see if I could make it healthier.
Buckwheat Chia Pancakes
2/3 c. whole wheat flour
2/3 c. buckwheat flour
2-3 T. chia seeds
3 tsp. aluminum-free baking powder
1/2 tsp. natural salt or sea salt
2 T. coconut/palm sugar
1 tsp. (or less) cinnamon
1 egg, beaten
3/4 c. nut milk, coconut milk, or organic milk
1/2 c. plain kefir
1/2 tsp. vanilla
3 T. unsweetened applesauce
Combine dry ingredients in mixing bowl. In small bowl, beat egg and add milk/kefir. Add vanilla and applesauce and mix well. Whisk wet ingredients into dry until smooth. Add more milk if needed.
Cook on hot griddle (325-350 degrees).
These pancakes turned out wonderfully. My girls ate them right up, and came back for seconds. They were dark brown in color, which might throw some people off, but the taste was good. They need to be cooked immediately because of the chia seeds, which will thicken the batter the longer it sits. The batter was very thick and gloppy, but they cooked up really well. We topped ours with pure maple syrup. Maybe it’s the fact that I’m not eating processed foods or refined sugars anymore, but these pancakes were very sweet with the syrup on them. As a side note, I was SHOCKED when going through my fridge/throwing things out at the ingredients on the “maple syrup” I had in there. There was no maple to be found on the list, and I couldn’t believe I had been feeding that concoction to my children. I dare you to take a look in your own fridge and see what’s in your syrup.
I’d love to try some plain yogurt with fruit and a little honey on these next time. There will definitely be a next time! Another variation would be to use coconut oil in place of the applesauce. I had one cold and the texture was slightly gritty (from the buckwheat), but it tasted fine and would be perfect topped with some homemade nut butter!