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 too!

Ingredient

• 1 tablespoon flaxseed meal
• 1¼ cups buckwheat flour
• ¼ cup certified gluten-free rolled oats
• 2 tablespoons unsweetened coconut flakes
• 1 tablespoon regular or sodium-free baking powder
• Pinch of sea salt
• 1 cup unsweetened, unflavored plant-based milk
• ½ cup unsweetened applesauce
• ¼ cup pure maple syrup
• 1 teaspoon pure vanilla extract
• ⅓ cup gluten-free vegan mini chocolate chips
• 1 large banana, sliced

Direction

1. In a small saucepan combine flaxseed meal and ½ cup water. Heat over medium 3 to 4 minutes or until mixture appears stringy when it drips off a spoon. Immediately strain mixture into a glass measuring cup. Discard solids.
2. In a large bowl whisk together the next five ingredients (through salt). In a medium bowl whisk together milk, applesauce, maple syrup, vanilla, and 2 tablespoons of the flaxseed liquid. Add milk mixture to flour mixture; stir to combine. (Batter will be thick.) Stir in chocolate chips.
3. Heat a large nonstick griddle or skillet over medium-low. Spoon ⅓ cup batter per pancake onto griddle and spread gently. Cook 6 to 8 minutes or until pancakes look slightly dry on top, are lightly browned on the bottom, and release easily from griddle. Flip pancakes; cook 5 minutes more. Transfer to a platter and keep warm.
4. Repeat with remaining batter, wiping off griddle between batches. Serve pancakes hot with banana slices. If desired, drizzle with additional maple syrup.