Vanilla & Coconut Chia Pancakes

Chia seeds are a great way to add crunch to smoothies when used as a topping, sprinkled over pancakes or salads and even used to substitute eggs, like I have in this recipe. Everything binds beautifully and they sure pack a nutritional punch!

2/3 cup buckwheat flour
2/3 cup brown rice flour
2 tsp gluten free baking powder
2 tbsp chia seeds + 6 tbsp water, mixed together and left to set in the fridge for about 10 minutes to form a chia gel
1 cup coconut milk
1/2 tbsp maple syrup
1/2 tbsp vanilla extract and/or seeds of 1 vanilla pod
Coconut oil, to fry

Toppings of Your Choice:
bananas fried in maple syrup and coconut oil
coconut yogurt
walnuts
quick berry jam

View the full recipe at Recovering Raw →