Chia Egg:

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2 tbsp chia seeds

6 tbsp water

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Wet:

1 cup plant-based milk (unsweetened)

2 tbsp organic apple cider vinegar

1 tsp vanilla extract

¼ cup ripe banana (mashed)

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Dry:

1 ½ cups organic buckwheat flour

¼ cup coconut sugar (or date paste, link in Chef’s Notes)

2 tsp baking powder

1 tsp ground cinnamon

¼ tsp salt (optional)

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1. Make the chia egg: Add the chia seeds and water to a small bowl. Stir and set aside to gel.

2. To a medium bowl, add the milk, apple cider vinegar, vanilla extract, and banana. Mix until well combined.

3. To a large bowl, add all of the dry ingredients and mix well.

4. Transfer the wet ingredients to the dry ingredients and stir.

5. Fold in the chia egg.

6. Make the pancakes: Lightly spray a stovetop pan or griddle with cooking oil to prevent the pancakes from sticking (make sure it’s a light spray! If there are any oil puddles, wipe them off with a paper towel). Heat the pan on medium heat. With a ladle, pour four 4” pancakes onto the griddle. Cook on each side for about 1–2 minutes until golden brown then flip to cook the other side until golden brown.

7. Transfer the cooked pancakes to a dish then continue the same process with the remaining batter. This should make approximately 12 pancakes.

8. Enjoy with your favorite nut butter, jam or whole fruit on top.