Buckwheat and Chia Pancakes

There are myriad ways to make these delicious pancakes. Here are two possibilities. Gather your courage and start to experiment!

Method 1

1. Pour 1 cup buckwheat groats* and 2 rounded tablespoons chia seeds into a Pyrex bowl. Add 1 1/2 cups boiling water. Stir, cover and refrigerate overnight or until cooled.
2. Put the hydrated groats and seeds into a blender and add 4 eggs.
3. Blend and add vanilla, cinnamon and a pinch of cardamom.
4. Fry these in coconut oil and top with any combination of butter, honey, whipped cream, and fresh or cooked fruit.

This batter keeps very well in the refrigerator, so you can use it for two or three days in a row without any loss of flavor or texture.

*If you cannot find buckwheat groats at your local health food store, you can order them online.

Method 2

1/3 cup chia seeds

1 cup boiling water

1 cup buckwheat flour*

4 eggs

2 teaspoons vanilla

1 teaspoon salt

1teaspoon cinnamon

1. Pour boiling water over chia seeds and let soak until cool.

Or you can put the seeds in water the night before and let them soak, covered, in the refrigerator.

2. Mix all ingredients together and fry in coconut oil and serve whatever toppings you like.

*Other non-wheat flour options are: coconut, soy, brown rice, fava, or chick pea to name just a few.

Why chia seeds? These unique and very nutritious seeds create a light and fluffy pancake with a good balance of protein, healthy fat and starch. If you have ever felt like you could barely move after eating pancakes, this is a way to get a pancake breakfast without that weighed down feeling.

Here's a link if you're curious.
http://www.huffingtonpost.ca/2013/06/03/chia-seed-benefits-_n_3379831.html

Happiness is when what you think, what you say, and what you do are in harmony. 
Mahatma Gandhi