Chai-Spiced Buckwheat Sorghum Pancakes
Ingredients
Dry
- 1 cup light buckwheat flour
- 1 cup sorghum flour
- 1 heaping teaspoon chai spice
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
Wet
- 1 flax egg
- 2 cups cashew milk
- 1 tablespoon apple cider vinegar
- splash vanilla
- 2 tablespoons melted coconut oil
Preparation
Whisk together the dry ingredients in a bowl
Prepare the flax egg and mix it with the other wet ingredients in a separate bowl
Add the wet ingredients to the dry ingredients and stir until just combined
Heat a non-stick skillet or griddle over medium heat
Pour batter onto the skillet to form pancakes and cook until bubbles appear and edges set, then flip and cook until golden brown
Serve the pancakes with desired toppings
Serving suggestions
Top with almond butter, sliced banana, pomegranate seeds, crunchy homemade granola, and maple syrup
Tips
Incorporate chai spice for a warm, aromatic flavor, adjusting to taste if desired
