Vegan Buckwheat Pancakes

Ingredients (1 large serving):
Dry:
½ cup + 3 tb buckwheat flour
1 tb carob flour
1½ tsp baking powder
¼ tsp cinnamon
Pinch of salt
Wet:
1 tb chia seeds dissolved in 3 tb water (chia egg)
¾ cup unsweetened almond milk
1 tb maple syrup
½ tsp apple cider vinegar or lemon juice


Instructions:
1. In a small bowl, mix the chia seeds with the water and allow to sit until it thickens.
2. In a medium bowl, whisk together the dry ingredients.
3. In another bowl, whisk the wet ingredients.
4. Pour the wet mixture into the dry. Stir until just combined. Allow to rest for 5 minutes. If it is too thick, add a splash of milk.
5. Heat a nonstick pan over medium heat. Lightly spray or brush with oil. Pour ¼ cup batter per pancake. Cook for 2–3 minutes per side until golden and cooked through.
6. Serve warm with your favourite toppings.


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