• Recipes
• Pastry
• Pancakes
• Chia seed and buckwheat pancakes

I kept reading about chia seeds (here and elsewhere), and I was curious to taste them. I found that they have a nutty, slightly smokey flavor that reminded me of buckwheat, which inspired me to pair the two together in these pancakes that have become a new family favorite. The soaked chia seeds soften up and absorb liquid, like tapioca, binding together this buttermilk batter such that it needs just a minimum amount of flour, making for deliciously pillowy, tender cakes. We like to serve these with fresh fruit or thawed berries from our freezer stash and maple syrup (the picture features huckleberries and hardy kiwis from our garden).

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