Pancakes are pancakes, I don't discriminate. Classic buttermilk, blueberry, chocolate chip, vegan, gluten free, they all have a place in my heart. These ones just happen to be GF and vegan (if you do the flax egg option) and aren't loaded with sugar. I don't even put syrup on these. Just a little grass-fed butter and flaky salt but load em up with syrup if that's your thing!
Serves 8-10 small-medium pancakes
Prep: 10 min
1 cup rolled oats + 1/2 cup to mix in
1/4 cup buckwheat flour, almond meal or gluten free blend.
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 ripe banana
2 eggs, or flax eggs for vegan
1 tbsp ground flax, leave out if doing flax eggs
1/4 tsp cinnamon
1 tsp vanilla
1 cup milk of choice, I used oat
1/2 cup 70% dark chocolate, chopped or chocolate chips
Butter or coconut oil for frying + more to serve
Maple syrup for serving, optional
Pre heat a large skillet over medium high heat.
In a blender combine oat milk, banana, eggs (or flax eggs), vanilla, 1 cup of oats (we mix in the other 1/2 cup after), baking soda, baking powder, cinnamon, and salt. Blend until very smooth. Add the other 1/2 cup of oats, and 1/4 cup of buckwheat flour. Using a spatula or whisk, gently stir in. Add more milk if needed. You should have a nice thick but pourable batter. Stir in chocolate or, you can top each pancake with chocolate before flipping.
Add a spoonful of butter or coconut oil to the frying pan that was pre heating. Pour about 1/4-1/3 cup of the batter into the pan. Cook, for about 2-3 minutes until bubbles start to form and edges begin to set. Flip and cook for another minute or so. Repeat with rest of the batter.
You can keep pancakes warm in the oven set to 300' while you cook the rest of the pancakes.
Serve with a sprinkle of flaky sea salt, butter and maple syrup.
You can refrigerate or freeze left overs and toast in the toaster for an easy quick breakfast.
Replace chocolate for blueberries and add 1 tsp of lemon zest for oatmeal lemon blueberry pancakes!