MONTANA BUCKWHEAT PANCAKES

Directions

For the Pancakes

1. In a large bowl, combine the dry ingredients – flours, baking powder, coconut sugar, chai spice, and salt
2. In a separate bowl, combine and whisk together the wet ingredients -plant milk, water, sesame oil, and vanilla extract.
3. Add the wet ingredients to the dry and mix until just combined.  Let the batter rest and “bloom” for at least 5 minutes.
4. Lightly oil a heated griddle or skillet and spoon on the batter to make 6-9 pancakes.  
5. Flip when bubbles form and the edges are a little dry.  Cook to a golden brown. Serve with your favorite toppings.

For the Chai Spice Blend

1. Measure the ingredients into a bowl or a jar and stir to blend.
2. Seal what you don’t use and store in your spice cupboard.

For the Chai Apples

1. Place the diced apples in a bowl and sprinkle in the chai spice mix, stir to coat evenly.
2. Spray a tiny bit of oil in a skillet on medium heat and toss in the spiced apples. Cook for about 5 minutes.
3. Once heated, toss in a little water, about 1 tablespoon,  and quickly place a lid over the apples and turn off the heat.  This will steam them to the perfect softness.

Plate Your Creation

1. Serve the pancakes warm and add vegan butter if desired. 
2. Top with a spoonful of the chai apples and drizzle with pure maple syrup.
3. Spoon a side of local raspberry jam or huckleberries.