With a slight chill in the morning air that means the inevitable fall weather is fast approaching, this fancy twist on regular pancakes makes for a wonderful, cool weather Sunday brunch. With fresh plums made into a warm chutney on top of chai spiced pancakes, it’s a perfect mixture of summer fruits and fall flavours. And all covered in a drizzle of maple syrup.
Delicious. Light. Fluffy and Gluten free.
And they smell amazing!
Espresso Chai Pancakes & Plum Chutney
Makes 6 medium size pancakes
- 6 mini plums, chopped (about half a cup) (or sub another soft fruit like cherries or strawberrys)
- 3/4 cup water
- 1 tbsp agave (or more to taste)
- 2 tbsp flax seeds
Espresso Chai Pancakes
- 3/4 cups oat milk or other non-dairy milk
- 1 tbsp apple cider vinegar
- 3/4 cups buckwheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 heaping tsp ground espresso
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- 1 heaping tsp ground flax seeds (optional)
- 1/4 tsp ground vanilla (or vanilla extract)
- 1 tbsp agave or maple syrup (add 2 tbsp for sweeter pancakes)
- 1 tbsp melted coconut oil
- Oil for the frying pan
- Maple syrup, banana or other fresh fruit, seeds, or anything else you want to top the pancakes with
- First, make the plum sauce. Cut your plums in half and remove the pits. Then chop the plums into small pieces. Put the pieces in a small saucepan with the water, agave and flax seeds. Bring to a boil, stirring occasionally. Let it boil for 2 minutes and then turn the heat down to low/medium and continue to stir every now and then.
- In a frying pan, put 1 tbsp of oil (I used coconut) and turn on to medium heat to preheat the frying pan.
- In a small cup, mix the oat milk and apple cider vinegar, stir, and let sit for 5 minutes
- In a large bowl, mix the buckwheat flour, baking powder, baking soda, espresso, spices, flax seeds and vanilla
- Add the milk, agave and coconut oil and stir until everything is well mixed.
- Turn the heat down to low/medium and spoon the batter into your frying pan. The pancakes cook really quickly so keep an eye on them, and after 1-2 minutes flip them over. Continue until all pancakes are cooked
- While the pancakes are cooking, finish the plum chutney. The plum pieces should be nice and soft. Using the back of a fork, mash the mixture up a little so it’s like a chunky jam. Alternatively, you could use a hand mixer if you want a smoother sauce.
- Serve the pancakes topped with plum chutney and maple syrup:)