So simple. So delicious.
They freeze well, too. So make a couple batches and freeze them to pop in the oven when you want an ultimate quick meal.
Confession time: we don’t usually eat traditional breakfast foods at breakfast time. We eat them for lunch or dinner. Somehow breakfast food tastes better when it isn’t breakfast. 🙂
If you have never added shredded coconut flakes to your pancakes, you are in for a treat! They add such a distinct sweetness without overpowering the pancake, so even if you don’t like coconut, you’ll love these.
1 chia egg (1 tbsp ground chia seed + 3 tbsp of water = mix in a small dish and set aside for a moment until it gets gelatinous)
1 1/4 cup buckwheat flour
1/4 cup oatmeal
2 tbsp unsweetened coconut flakes
1 tbsp baking powder
1 cup unsweetened plant milk
1/2 cup unsweetened applesauce
1/4 cup coconut nectar
1 tsp vanilla extract
1 handful dairy-free mini chocolate chips
- Make chia egg.
- In a large bowl, mix together the dry ingredients.
- In a medium bowl whisk the wet ingredients.
- Add the wet ingredients to the dry ingredients, along with the chia egg.
- Stir in the chocolate chips.
- Heat a griddle to medium heat and ladle out about 1/3 cup of batter for each pancake. Cook for 5-6 minutes on one side, or until browned. Then flip and cook another 5 minutes.
Storage tips: Place leftover pancakes in an airtight container and refrigerate for up to 5 days or freeze for up to 1 month. To reheat, bake in the oven at 350. 15 minutes for refrigerated pancakes and 25 minutes for frozen pancakes.