These pancakes are soft and fluffy and pretty easy to make. There are quite a few ingredients in these but it's so worth it, they're so delicious! You can sub a couple of the ingredients with as the recipe suggests with good results but I got the best pancakes with the original recipe so I didn't want to skip any ingredients.
- 1/2 rolled oats, pulsed a few times in a blender or food processor (see notes)
- 1/4 cup hemp seeds
- 1/2 cup buckwheat flour
- 1 tbsp teff flour (or sub with buckwheat flour)
- 2 tbsp tapioca starch
- 1 tbsp arrowroot flour (or sub with more tapioca starch)
- 1 tbsp coconut or maple sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/ 4 tsp sea salt
- 1/2 tsp cinnamon
- 2 tsp chai spice (make your own)
- 3/4 cup + 1 tbsp almond milk
- 1 flax egg (see notes on how to make it)
- 2 tbsp maple syrup
- 1/4 cup + 1 tbsp mashed ripe banana (1 banana, or sub with apple puree)
- 1/2 tsp coconut oil (for cooking)
to serve: Cashew Cream (recipe here), berries, nut butter, raw chocolate sauce, seeds, or nuts
- In a big bowl, mix all the dry ingredients.
- In a small bowl mix all the wet ingredients, then pour them into the dry ingredients.
- Mix well with a spoon until everything is well combined.
- Let the batter sit for a few minutes. Meanwhile heat your pan over medium-high heat with a little bit of the oil (about 1/8 tsp, you'll add the rest throughout cooking if needed).
- Scoop about a tbsp of the batter into the pan and form a pancake.
- Cook for 2-3 minutes on each side until golden. You'll know they're ready to be flipped when bubbles form and the edges look sort of cooked. They should be easy to flip.
- The pan gets hotter with time so lower the heat to low-medium to avoid burning the pancakes, they require patience.
- Keep them warm in the oven and serve with cashew cream and berries.
You want to break up the oats a bit into a coarse flour. I used very fine oats, not regular rolled oats so I didn't have to do this but if you're using regular oats, pulse them a couple times in a blender or a food processor.
To make the flax egg, mix 1 tbsp ground flax seeds with 2 1/2 tbsp water and set aside to soak for at least 5 minutes. It's ready when it thickens up kind of like chia pudding.