Ingredients:

Chia "Egg": 2 tbsp chia seeds + 6 tbsp water (let sit for 10 mins to gel)

Dry Mix:

• 1 ½ cups buckwheat flour
• ½ cup chocolate protein powder
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of sea salt

Wet Mix:

• 1 cup milk (any kind works)
• 2 tbsp melted butter
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• For the pan: Extra butter or ghee for frying

Instructions

The Gel: In a small bowl, whisk the chia seeds and water. Let it sit for 10 minutes until it becomes a thick, egg-like consistency.

Dry Ingredients: In a large bowl, whisk together the buckwheat flour, protein powder, baking powder, baking soda, and salt.Wet Ingredients: In a separate bowl, whisk the milk, melted butter, maple syrup, vanilla, and the prepared chia mixture.

Combine: Pour the wet ingredients into the dry. Mix gently until just combined—do not overmix, or they won't be fluffy! If the batter looks too thick (like dough), add another tablespoon of milk at a time until it's the consistency of thick pancake batter.

Cook: Heat your pan over medium heat and melt a generous knob of butter. Pour about ¼ cup of batter per pancake. Cook until bubbles form on top, flip, and cook for another 1–2 minutes until set.