What a beautiful day! The sun is shining, the weather is nice and cool. What a perfect day to be outdoors, and yet it seems like I have a million things to do today. Back on shooting episodes for FoodEase. YAY!! So to start my day, I made a stack of espresso chia-buckwheat pancakes, topped with figs and almonds. Plus it’s been a while since I made or had pancakes.
I started my pancake process by soaking my chia in water for about 15 minutes. I set down the bowl to take a picture. Then Clara started to get curious,hopped onto the board, and started sniffing my chia. Thank goodness she didn’t lick it!
55 g (1/2 cup) buckwheat flour
60 ml (1/4 cup) almond milk
60 g (±1/4 cup) coconut yogurt (or yogurt of choice)
2 TBS maple syrup
2 TBS chia seeds + 3 TBS water
1 tsp ground coffee
1. Soak chia for about 15 minutes. Meanwhile, mix all the dry ingredients together, add in the rest of the ingredients and whisk until everything is thoroughly combined.
2. Preheat a non-stick pan.
3. Pour about 2 tablespoons of batter and cook for about 2 minutes, until the bottom is golden brown. Flip and cook for another 2 minutes. Repeat until all the batter is used up.
I found out a while ago that coffee pair so well with figs! It just so happened that I have a small jar of fig spread in the fridge. So I topped my pancake stack with fig spread, chopped almonds, and sliced fresh figs.