I had a huge craving for pancakes this morning but as I was gathering my ingredients I noticed that I didn't have any bananas (the horror!) or flaxseed; unfortunately all my pancake recipes contain both these things so I had to improvise a bit and experiment with something I'd never used before - chia eggs. I was wary of how the pancakes were going to turn out but they actually ended up being even thicker and fluffier than usual! I used lucuma powder to replace the banana as a sweetener which meant the pancakes had an almost caramel-like flavour; the entire stack was absolutely delicious and I will definitely be using chia eggs more often from now on!
Vegan caramel buckwheat pancakes with raspberry compote, blueberries, dessicated coconut and quinoa pops
Makes 6 - 7 small pancakes
- 2 chia eggs (2 tbsp ground chia seeds and 6 tbsp water)
- 1/2 cup buckwheat flour
- 2 tbsp lucuma powder
- 1 tsp baking powder
- 1/2 cup non-dairy milk of choice
- Oil of choice (I use coconut) for cooking
The first thing you need to do is make the chia eggs; to do this mix the ground chia seeds (I use a small coffee grinder to grind mine up) and water together in a cup and leave them in the fridge for 10 - 15 minutes to thicken up.
When your chia eggs are ready you can begin making your pancakes. Sift the flour, lucuma powder and baking powder into a bowl and stir them all together. Add the non-dairy milk and chia eggs and mix all the ingredients well until everything is incorporated.
Heat your oil of choice in a frying pan over a medium heat; when the oil has heated up pour about 1/4 cup of the batter into the centre of the pan and spread it out slightly with a spoon, forming a pancake shape. Let it cook for a minute or two, until bubbles start forming on the top, then flip it over and cook it for another minute or so. Repeat with the rest of the mixture, add any toppings you desire and enjoy!