Espresso Chia-Buckwheat Pancake

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Espresso Chia-Buckwheat Pancake


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

serves 1-2
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.

Bon Appétit

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