Buckwheat Banana Pancakes with Mixed Berry Chia Jam

Makes: 12 small pancakes | Serves: 3–4
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: ~25 minutes
Dietary Info: Gluten-free | Dairy-free & Vegan adaptable

Ingredients

For the Pancakes:

• 2 ripe bananas (mashed until smooth)

• 1 ½ cups buckwheat flour

• 2 teaspoons baking powder

• ¾ teaspoon ground cinnamon (optional)

• ¼ teaspoon salt

• 1 ¼ cups milk of choice (dairy or plant-based like almond, oat, or soy)

• 2 large eggs

  • Vegan option: Replace with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit for 5 minutes)

• 2 teaspoons vanilla extract

• 1 tablespoon maple syrup or honey (optional for added sweetness)

• Coconut oil or butter for cooking

For the Mixed Berry Chia Jam:

• 1 cup frozen mixed berries (blueberries, raspberries, blackberries, strawberries)

• 2 teaspoons chia seeds

• 2 teaspoons monk fruit sweetener (or sweetener of choice, to taste)

• 1 teaspoon fresh lemon juice (adjust to taste)

Method

Pancake Batter:

1. Mash the Bananas:
   In a large mixing bowl, mash the bananas until smooth and creamy. A few small lumps are okay.

2. Add Wet Ingredients:
   Whisk in the eggs (or flax eggs), milk, vanilla extract, and maple syrup until well combined.

3. Mix Dry Ingredients Separately:
   In another bowl, stir together buckwheat flour, baking powder, cinnamon, and salt.

4. Combine Wet and Dry:
   Gradually add the dry mixture into the wet ingredients. Stir until a thick batter forms — don’t overmix. Let the batter sit for 5–10 minutes. It will thicken slightly as the flour absorbs the liquid.

Cook the Pancakes:

1. Heat the Pan:
   Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.

2. Cook in Batches:
   Scoop about 2 tablespoons of batter per pancake into the pan. Use the back of a spoon to shape them into small rounds.

3. Flip When Bubbly:
   Cook for 2–3 minutes, or until small bubbles form on the surface and edges begin to set. Flip gently and cook for another 1–2 minutes until golden brown.

4. Keep Warm:
   Place finished pancakes on a plate lined with a kitchen towel or keep warm in a low oven while cooking the rest.

Mixed Berry Chia Jam:

1. Cook the Berries:
   In a small saucepan over medium heat, add frozen berries. Stir occasionally until they begin to soften and release their juices — about 5–7 minutes.

2. Mash and Sweeten:
   Use a spoon or potato masher to gently mash the berries to your desired consistency (chunky or smooth). Stir in monk fruit sweetener and lemon juice.

3. Thicken with Chia Seeds:
   Add chia seeds and cook for 2–3 more minutes while stirring frequently. The jam will start to thicken.

4. Cool and Set:
   Remove from heat and let it sit for 5–10 minutes. It will continue to thicken as it cools. Store in a sealed jar in the fridge for up to 1 week.

To Serve:

Layer warm pancakes with a generous spoonful of the berry chia jam. Add toppings like:

• Fresh fruit (banana slices, berries)

• A drizzle of maple syrup or honey

• Greek yogurt or coconut yogurt

• Nut butter or crushed nuts for crunch

Notes & Meal Prep Tips:

• Make-Ahead Pancakes:
  Cook pancakes fully and let them cool. Store in an airtight container in the fridge for up to 4 days, or freeze with parchment between each pancake for up to 2 months. Reheat in a toaster, skillet, or microwave.

• Jam Prep Tip:
  Make a double batch of the chia jam and store in the fridge for up to a week. It also pairs well with toast, oatmeal, yogurt bowls, and even desserts.

• Custom Flavors:
  Add a pinch of nutmeg or cardamom to the pancake batter for extra warmth. Swap the mixed berries for strawberries or blueberries alone, if preferred.

• Kid-Friendly Version:
  Skip the added sweetener in the batter and let kids drizzle with their choice of jam or syrup.