I was fortunate enough to spend some quality time with my good friend and constant source of inspiration, Dr. Mark Hyman, in Hawaii this year. He was busy preparing for the launch of his book, The Pegan Diet, and I was busy preparing for the launch of our Himalayan Tartary Buckwheat flour.
Of course our worlds collided, and I’m pleased to share with you Mark’s pancake recipe featuring our buckwheat and a bevy of chai flavors.
I’m a big believer in the power of plants and key phytonutrients to improve our health, and so is Mark. As he puts it, speaking of these pancakes: “Food is medicine, and it tastes amazing.”
Mark’s Chai Pancakes
Yields 14 4-inch pancakes
2 large eggs
1-½ cups unsweetened almond milk (substitute ¾ cup with seltzer water for a fluffier batter)
1 cup Himalayan Tartary Buckwheat Super Nutrition Flour
½ cup almond flour
2 tsp pure vanilla extract
¼ cup melted coconut oil
3 Tbsp granulated monk fruit sweetener for baking
¼ cup pecans
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tsp ground cinnamon
¼ tsp cardamom
¼ tsp powdered (or fresh grated) ginger
¼ tsp ground cloves
½ tsp ground nutmeg
In a bowl, beat together the eggs, almond milk (plus optional seltzer water), vanilla, coconut oil, and monk fruit sweetener. Beat until the eggs are fluffy. Fold in crushed pecans.
In a large mixing bowl, mix in the Himalayan Tartary Buckwheat Super Nutrition Flour and almond flour, baking powder, baking soda, salt, and spices.
Slowly add the dry ingredients to the wet ingredients, stirring until fully combined and no lumps remain.
Heat a large skillet under medium heat. When the griddle is hot, brush with coconut oil, and then add batter to the griddle and cook for 2 minutes.
Turn the pancake and cook for an additional 2 minutes until the crust is crispy.
Transfer the pancakes to a platter and add blueberries and strawberries for garnish.
Add monk fruit-sweetened maple syrup and enjoy!