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!
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Servings: 3 servings
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
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
Nutrition Facts
Buckwheat Oat Pancakes with Chia Pudding
Serving Size
1 serving
Amount per Serving
Calories
396
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Trans Fat
0.04
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
3
g
Sodium
625
mg
27
%
Potassium
405
mg
12
%
Carbohydrates
56
g
19
%
Fiber
15
g
63
%
Sugar
1
g
1
%
Protein
13
g
26
%
Vitamin A
17
IU
0
%
Vitamin C
0.5
mg
1
%
Calcium
449
mg
45
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.