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Vegan & Gluten-Free Spiced Buckwheat Pancakes

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Pancakes are one the easiest recipes to ‘health-ify’. Replacing white flour with whole wheat or oat flour, an egg with a flax egg, adding a mashed banana, topping it with some fresh berries. Even adding a scoop of quinoa!
This recipe is not only vegan and gluten-free, but I made to sure to use only nut (chestnut or almond) and seed (buckwheat) flour.
These pancakes are perfect as is with a drizzle of honey or maple syrup. However adding the chia jam will take it over the top!
Let me know in the comments below if you try making these pancakes, and also would love to hear what you like to top your pancakes with.

Vegan & Gluten-Free Spiced Buckwheat Pancakes

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Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0

Ingredients:  
Pancakes: 
  • 1 tbsp flax seeds 
  • 1/2 cup buckwheat flour 
  • 1/2 cup chestnut flour (or almond flour) 
  • 1 tsp baking powder 
  • 1/2 tsp baking soda 
  • 1/4 tsp salt 
  • 1 tsp cinnamon powder 
  • 1/2-1 tsp cardamom powder 
  • 1 tbsp vanilla protein powder (optional) 
  • 1 small ripe banana, mashed 
  • 1 cup unsweetened almond milk (or other non-dairy milk) 
  • 6-8 drops liquid stevia (optional) 
  • 1 tbsp coconut oil 
Berry Date Chia Jam: 
  • 1/4 cup soft dates
  • 1/2 cup raspberries (I used frozen)
  • 2 tbsp chi seeds
  • 1 tbsp water, lemon juice or maple syrup

Instructions: 
 
  1. Grind the flax seeds in a spice grinder. Add 3 tablespoons water and mix well to make a flax egg. Set aside to thicken.
  2. Meanwhile make the jam by placing all the ingredients in a small food processor and blended just until a jam is formed. Set aside while you make the pancakes.
  3. In a medium bowl sift together the flours, baking powder, baking soda, salt, spices, and protein powder if using.
  4. In a small bowl, mix the mashed banana with the flax egg, almond milk, and stevia is using.
  5. Add the liquid mix to the dry ingredients and fold in to make a thick batter.
  6. Heat up a frying pan or cast iron skillet on medium heat and melt the coconut oil.
  7. Once the pan and oil are hot, pour about a 1/4 cup of batter per pancake and turn once it starts to bubble and browns after 1-2 minutes. Fry the other side for 1 minute before transferring to your serving dish.
  8. Top with maple syrup, honey, fresh berries, berry compote or chia jam as pictured above.

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