1 tbsp. RAW Organic Chia Seeds + 4 tbsp. water
75g buckwheat flour
60g gluten free flour
1 tsp. baking powder
Pinch of salt
1 tsp. of cinnamon (optional)
240ml nut milk
2-3 tbsp. RAW Organic Acacia Flower Honey
RAW Organic Virgin Coconut Oil, for frying
RAW Organic Nut Butter
RAW Organic Acacia Flower Honey
Chia seed jam (see recipe)
Whisk the chia seeds and water together in a bowl and leave for 15 minutes to form a gel.
Whisk together both flours, baking powder, salt and cinnamon.
Add the milk, honey and chia gel and whisk to combine.
Heat a teaspoon of coconut oil in a saucepan until melted. Use a ladle to spoon in some of the batter. Leave to cook for about 2 minutes or until you see bubbles beginning to pop to the surface of the pancake then flip it over and cook on the other side. Set the cooked pancakes aside, covered on a warm plate while you cook the rest.
Serve immediately with your desired toppings.