Start your morning off right with these light, fluffy and tasty gluten-free pancakes.
Prep Time: 10 mins
Cook Time: 20 mins
1 tablespoon chia seeds
3 tablespoons water
1/2 cup buckwheat flour
1/2 cup rice flour
1 teaspoon baking soda
pinch of salt
raw brown sugar, to taste
1/2 cup almond milk + more if needed
1 teaspoon apple cider vinegar
Mix chia seeds and water together in a small bowl and let it sit.
In a medium bowl, combine both flours, baking soda, salt and sugar together. Add in almond milk, apple cider vinegar and chia seed mixture, mix until well combined and slightly thick. Add more flour or almond milk, if needed.
Drop about 2 tablespoons of the batter onto the pan over medium heat. When bubbles pop, flip the pancake over. Cook for another couple of minutes. Repeat with the remaining batter. Serve warm with fresh fruit and berries. Enjoy!