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Buckwheat Oat Pancakes with Chia Pudding

chia pudding with buckwheat oat pancakes sounds like my kind of morning. Dig into these dairy and gluten free delights!
5 from 1 vote
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Servings: 3 servings
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

Equipment

  • stove

Ingredients

PANCAKE INGREDIENTS

  • ¾ cup buckwheat flour
  • ¾ cup oat flour
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 1 aquafaba egg (3 tbsp chickpea “water”=1 egg)
  • 1½ cup cashew milk

PUDDING INGREDIENTS

  • 2 cups cashew milk
  • ½ cup chia seeds
  • 1 tsp vanilla
US Customary - Metric

Instructions

PANCAKE INSTRUCTIONS

  • Whisk dry ingredients.
  • Whisk aquafaba until foamy and set aside.
  • Add milk to dry. If too dry, add a splash of water.
  • Fold in aquafaba egg and let sit until pan is hot.

CHIA PUDDING INSTRUCTIONS

  • Whisk everything together and let sit for a minimum 1 hour in refrigerator.

Notes

**I had leftover chia pudding (recipe included). It’s super fun to stack your pancakes with chia pudding jam😉but if you don’t have chia pudding, use JAM😄.

Nutrition

Serving: 1serving | Calories: 396kcal | Carbohydrates: 56g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 625mg | Potassium: 405mg | Fiber: 15g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 0.5mg | Calcium: 449mg | Iron: 5mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.