Thick and Chewy Coconut and Buckwheat Pancakes (Gluten Free, Vegan)

Seventeen units of classes. Two part time jobs. Friends, homework, and three square meals to be whipped up every day. Can you blame this college celiac if pancakes are my one true love this upcoming Valentine's Day?

Especially when they're fluffy, berry-stuffed, and topped with coconut Greek yogurt and Sunbutter swirls? 

I've always loved coconut flour for its moist, spongy texture. After months of failing to fully cook my pancakes without them burning, though, I knew I needed to shake it up. Or shake some buckwheat flour into the mix. 

These pancakes are gluten free, vegan, added sugar free and packed with flavor. Plus, they can be transformed into whatever flavor your tastebuds crave! 

All da love!

Ingredients for Your Gluten Free Pancakes:

To get your pancake party started, pull these goodies out of your pantry:

5 TBSP coconut flour 

2 TBSP buckwheat flour (I grind my own from buckwheat groats in my Nutribullet or my Dad's coffee maker)

1 tsp baking powder

1/2-1 very ripe banana (depending on your desired sweetness) 

1 chia seed egg (1 tbsp ground chia seeds and 3 tbsp water) 

1/4 cup + 1 tbsp milk (I've used rice and coconut before with wonderful results!)

2 tbsp water (plus any extra required as mix thickens)

1/2 tsp cinnamon 

1/2 tsp vanilla 

Mixed fruit (I prefer blueberries, strawberries, grapes, pomegranate seeds, apple slices, etc).

Coconut oil (or alternate cooking oil)

How to Make Your Vegan Pancakes:

Begin by forming your chia egg in a mixing bowl. Let that sit until it begins to clump, then add your other wet ingredients and stir to mix them well. If the banana isn't super ripe, I suggest microwaving it for 15-30 seconds until it is easy to mash. 

The magic ingredients!

Next, add the flours, baking powder and spices. Be warned that this mix is extremely thick - feel free to add more liquid until it reaches your preferred consistency. I also add water to the mix as I cook the pancakes, since the chia seeds continue to thicken with time. 

Before beginning to cook, chop up your choice of fruits into manageable slices to cook into the pancakes. 

Now you are ready for kicking up the heat - with your skillet, pancake pan, or, if you're rockin' a one-dish kitchen like me, your sauce pan. The trick I've learned is to cook these babies low and slow - unfortunately, they love to feel the burn! I start by heating up the pan on med/high with 1/2 tsp of coconut oil. Once the oil melts and the pan sizzles, drop the heat down to 4 and plop your first circle of batter. 

Bigger isn't better in this case!

I tend to make smaller pancakes (about 1 tbsp of mix). Sprinkle the fruits in the dough, and after thirty seconds or so, switch the heat to low. Allow the pancakes to cook for 1-2 minutes (or until nicely browned on the bottom), flip and repeat. I recommend adding a little oil with every new pancake! Healthy fat anyone?

After your cooked beauties hit the plate, the decorating can begin! My favorite toppings are extra fruit, coconut Greek yogurt and swirls of nut butter. To upgrade your toppings, try sautéing the fruits with a little coconut oil before sprinkling them on top. Also, when I'm craving a chocolate hit, I mix melted coconut oil and cacao powder for a killer (but healthy) chocolate sauce. Um, yum?

All the pancakes!

Finding one's culinary soul mate isn't easy when chores start dominating the calendar. As these pancakes prove, though, a healthy, heart-warming dinner doesn't have to be difficult! Whole-grain (and grain les!) carbs? Check. Healthy fats? Check. And protein - my Greek yogurt has something to say about that! So take a breath, blow and kiss and whip up some heart-happy breakfast for bunch, lunch or dinner! 

There's no truer love than that!

*Also found at RunningwithSpoon's link party and Vegetarian Mama's GF Friday!*

What's your favorite pancake topping? Do you ever have breakfast for dinner? Comment below!