Sundays are for pancakes, right? I mean what better way to start the last but best day of the week than with a sky high stack of chocolate chia pancakes, topped with a berry salad and a generous drizzle of vegan chocolate ganache?! I just love chai spice! And in combination with chocolate it’s even more divine. To give these delicious gluten free pancakes – yes, these babies are gluten free and vegan – a little texture, I mixed hazelnut meal with the buckwheat flour. If you’re not gluten free you can use regular or spelt flour instead of buckwheat flour.
If you’re a chai spice lover like me you should check out this recipe as well:
To amp up the subtle nutty taste of the hazelnut meal, iÍ used hazelnut milk but you can use any other plantbased milk as well. The flax egg will hold everything together! Guys, I’m telling ya, if you’re a spice lover like me, you will love these pancakes, because I added an extra generous amount of chai spice to them. But of course, you can adjust as you please. All the flavors are like a match made in heaven! Chai spice, hazelnut and chocolate…mmh so good! And that sweet and tart berry salad will cut the sweetness just right, so you won’t feel guilty eating them at all!
Serves 2-4
Ingredients
- 1|2 cup buckwheat flour
- 1|2 cup hazelnut meal
- 1 flax egg {1 tbsp flax meal + 3 tbsp water}
- 1 tbsp chai spice
- 1 pinch of salt
- 1 tsp baking powder
- 1|2 tsp baking soda
- 1-2 tsp cocoa powder
- 2 tsp coconut sugar
- 1 1|2 cups hazelnut milk
- Coconut oil for frying
- Homemade vegan chocolate ganache
- Mixed berry salad
Instructions
- Make flax egg and set aside.
- Mix dry ingredients in a large bowl. Heat up a pan with a little coconut oil. Add hazelnut milk to dry mixture until smooth. Fry pancakes in batches, flipping once.
- Serve with vegan chocolate ganache and berry salad.
Lean back, dig in and slurp down with a creamy and delicious cup of your favorite coffee!