Buckwheat Pancakes with Seared Peaches
Servings 8 people
Ingredients
- 1 cup buckwheat flour I used @bobsredmill
- 2 tablespoons chia seeds
- 1 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups plant-based milk
- 1 tablespoon pure maple syrup
- 1 teaspoon our vanilla extract
- 1 large peach halved cut into wedges
- Vegan butter or nonstick cooking spray, for cooking the pancakes
- Maple syrup coconut yogurt for serving
Instructions
- Soak chia seeds in one-third cup of water for 20 minutes until gelatinous.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt.
- Combine the chia eggs, milk, maple syrup, and vanilla.
- Make a well in the center of the dry ingredients, then carefully pour in the wet ingredients. With a whisk, stir just until the white bits of flour disappear. Let the batter rest 10 minutes (this will give you fluffier, more tender pancakes).
- Heat butter in a nonstick pan and place peach slices to caramaelise, two minutes on each side.
- Scoop a scant 1/4 cup of batter onto the hot pan (the pancakes will spread quite a bit but will rise as they cook).
- Flip the pancakes, then cook 2 to 3 minutes on the other side, until golden brown.
- Arrange 3 to 4 peach slices in a single layer on top.
- Serve immediately, topped with maple syrup, coconut yogurt and chopped nuts as desired. Enjoy!
