Matcha Blueberry Chia Pancakes

Oh man, its the weekend.  And you know what that means…brunching time!!  Weekends are for long, luxurious brunches.  And this unquestionably means pancakes, at least in my world ;-).  A tall stack, ideally doused in maple syrup, couples with eggs and bacon.  These ones are filled with several unique flavorings, all tossed together resulting in this loveliness.  Both to look at as well as for eating.  Pretty, aren’t they?

Matcha.  Blueberries.  Chai Seeds.  Chocolate Chips.  Honey.

Plus, they are gluten/grain free, dairy free, sugar free.  Enjoy!

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Ingredients

1 cup of buckwheat flour

1/2 cup of non dairy milk (almond milk, coconut milk-the kind to drink, not in a can, soy milk, you choose).

2 eggs

4-5 tablespoons of honey

1 tablespoon of vanilla extract

1-2 tablespoons of cinnamon (I love cinnamon, so I use a lot.  But you decide)

1 teaspoon of ginger

1/2 teaspoon of nutmeg

1-2 tablespoons of Matcha powder

2-4 tablespoons of chia seeds

A handful of blueberries

Optional: handful of chocolate chips (I use non dairy bittersweet ones)

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  1. In a medium size bowl, add the buckwheat flour, milk and eggs.  Mix together.
  2. Add in the honey, vanilla, cinnamon, ginger, nutmeg, matcha and chia seeds.  Stir until just combined.
  3. Gently add in the blueberries and sprinkling of chocolate chips, mixing until distributed.  No need to overmix though.  This can make the pancakes tough.
  4. Pour 1/2 cup of batter for each pancake onto a warm greased skillet. Cook until the top begins to bubble a bit.  Flip the pancake.  Cook until the other side is light golden brown.  You may have to flip each pancake twice before it’s finished completely, to ensure even cooking throughI recommend cooking for roughly 90-120 seconds on each side.  Keep a close eye on them.  You will be able to see when they are done.
  5. Enjoy!  These are super tasty straight off the griddle.  I like mine topped with maple syrup, straight up and traditional.  But peanut butter, honey, almond butter, a sprinkling of sunflower seeds, yogurt, you name it.  Any other toppings you might like will also be fantastic.
  6. The finished product on these pancakes is a slightly thicker, denser version of a usual pancake.  But you will be shocked that there are zero grains in these guys.  Tasting just like a usual pancake.  And they just as good heated up the next day as leftovers.  Store in an airtight container at room temperature.  They stay good for up to 3-4 days.
  7. This recipes yields about 5-6 pancakes.

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