Choc chip chai buckwheat pancakes with strawberries and chocolate almond butter

When I first adopted my healthy lifestyle I never thought I’d be able to make or eat healthy pancakes. It just seemed too good to be true! However, I have since proved myself wrong and now realise just how healthy and filling pancakes can be.

Here are some pancake tips I’ve come to learn which I thought I’d share with you:

  • Quinoa flour, buckwheat flour, oat flour and almond meal in my opinion make the best pancakes.
  • You don’t always need to use eggs to make fluffy pancakes, baking powder seems to do the trick for me.
  • The simpler the pancake batter the better as it allows me to be creative with my toppings!

In relation to that last point: don’t get me wrong I loved my coconut carrot cake pancakes but they will be kept for special occasions, not to have on a weekly basis (or so I say!).

Chai tea bag

Instead of adding all the spices for chai individually, I just steeped a tea bag in hot water to get the subtle chai flavour throughout my pancakes.

Pancake batter

This batter is very smooth in consistency and does not require any time to ‘rise’.

Almost cooked!

By adding the cacao nibs it balances out the earthiness of the buckwheat and chai flavours. It also adds an extra chocolate element as who doesn’t love to have some chocolate for breakfast?!

Decadent breakfast!

The strawberries add a freshness and the chocolate almond butter continues the chocolate theme.

These pancakes will keep in the fridge in a sealed container for up to two days.

Choc chip chai buckwheat pancakes

Makes 8 small pancakes

Ingredients:

  • 1 cup buckwheat flour
  • 1 cup boiling hot water
  • 1 chai tea bag
  • 3 TBSP cacao nibs or dairy & sugar free dark chocolate chips
  • Macadamia oil for cooking
To serve
  • Fresh strawberries or fruit of your choice
  • Chocolate almond butter or nut butter of your choice
  • Cacao nibs for sprinkling

Method:

  1. Place hot water and chai tea bag in a cup and steep for 5 minutes.
  2. Gradually add chai tea to buckwheat flour until you have a smooth batter.
  3. Heat macadamia oil in a large fry pan over medium heat. Spoon batter into pan and sprinkle some cacao nibs on top.
  4. Flip pancakes when little bubbles start to appear and cook on other side. Repeat until all the batter has been cooked.
  5. Stack pancakes, top with strawberries and finish with a TBSP of nut butter. Then, enjoy!

Do you have any pancake tips that you have come to learn?

2 thoughts on “Choc chip chai buckwheat pancakes with strawberries and chocolate almond butter

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