Chocolate Chip Coconut Pancakes

With flaxseeds, oats, and buckwheat flour, these delicious gluten-free pancakes are packed with goodness. They freeze well—you could make a batch for the week. And they’re great for dessert!

INGREDIENTS:

1 tablespoon flaxseeds
1¼ cups buckwheat flour
¼ cup old-fashioned rolled oats
2 tablespoons unsweetened coconut flakes
1 tablespoon baking powder
Pinch of sea salt
1 cup unsweetened, unflavored plant milk
½ cup unsweetened applesauce
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
⅓ cup grain-sweetened, vegan mini chocolate chips
Sliced bananas, for serving

Instructions:
1. Place the flaxseeds in a small saucepan with ½ cup water. Cook over medium heat until the mixture gets a little sticky and appears stringy when it drips off a spoon, 3 to 4 minutes. Immediately strain the mixture into a glass measuring cup and set aside. Discard the seeds.

2. In a large bowl, whisk together the buckwheat flour, oats, coconut flakes, baking powder, and salt.

3. In a medium bowl, whisk together the milk, applesauce, maple syrup, vanilla, and 2 tablespoons of the reserved flax water.

4. Add the liquid mixture to the dry mix and stir together to blend; the batter will be thick. Stir in the chocolate chips.

5. Heat a nonstick griddle over medium-low heat. Pour ⅓ cup batter for each pancake onto the griddle and spread gently. Cook for 6 to 8 minutes, until the pancakes look slightly dry on top, are lightly browned on the bottom, and release easily from the pan. Flip and cook for about 5 minutes on the other side.

6. Repeat for the remaining batter, wiping off the griddle between batches. Serve hot with sliced bananas.

Storage: Place cooked pancakes in an airtight container and refrigerate for up to 5 days or frozen for up to 1 month. Reheat pancakes in a 350°F oven for 15 minutes for refrigerated pancakes and 25 minutes if frozen.

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