Pancake stories pt.4 featuring Crunchy glutenfree Chai sprinkles

Been a lot into chai this week. After the successful attempt with blueberry chai overnight porrij, I started thinking of chai muesli or chai granola or chai something to be added everywhere. I ended up with crunchy glutenfree chai sprinkles, easy little crunches you can add pretty much wherever: on top of yogurt, smoothies, raw porridges, pancakes…pick your favourites. I suppose these sprinkles could also be called “muesli” but now that I’ve had them several times I think I prefer the word “sprinkles” because it’s just so much closer to their nature. What I like most about these sprinkles is the contrast in them with crunchy spicy buckwheat, fluffy puffed amaranth, sweet dates and nuts au naturel.

Crunchy glutenfree Chai sprinkles

What you will need:

2dl raw buckwheat groats

1dl puffed amaranth

1dl hazelnuts

1tbsp poppy seeds

1dl shredded coconut

1dl dried dates

1tbsp coconut oil

1tsp cinnamon

1/2tsp cardamom

1/3tsp nutmeg

How to do it?

  • Pre-heat oven to 170c.
  • Combine together the spices, melted coconut oil and raw buckwheat.
  • Place mixture on a baking tray and roast in the oven for 25-30 minutes, stirring every once in a while. Watch carefully and make sure not to burn!
  • Meanwhile, chop your dates and mix with other remaining ingredients.
  • Once your buckwheat is ready, let it cool down and then combine with the raw mixture.
  • Sprinkle on top of what ever you like.

Then to this week’s pancake stories idea, because what would be a weekend without pancakes!

Blueberry vanilla pancakes

makes about 9 small pancakes (enough for one)

What you will need:

1dl wholegrain spelt flour

1dl oat milk

1tbsp lemon juice

2tbsp ground flaxseed

6tbsp water

1dl forest blueberries a.k.a. bilberries, metsämustikka (I used frozen ones)

2/3 banana (leave the rest for toppings)

1tsp maca – I use Organic Burst

1/2tsp vanilla powder

Preferred toppings:

chai sprinkles, banana, berries, nut butter

How to do it?

  • Start by preparing your flax “eggs” by mixing 2tbsp ground flaxseed with 6tbsp water and then place the mixture in the fridge to build up for about 20mins.
  • Then make your “blueberry buttermilk”: process the blueberries along with oat milk and lemon juice until smooth and put in the fridge to wait.
  • While your eggs and buttermilk are waiting in the fridge, pre-heat your pan. Also mix your spelt flour with the maca and vanilla, then mash the banana in with a fork (you can leave some banana slices for decoration).
  • Check your flax eggs in the fridge. If they already have a thick “egg-like” consistency, add them into the dry ingredients along with the blueberry buttermilk. Mix well with a fork.
  • Cook your pancakes from both sides on the pan with a little coconut oil and enjoy them with your favourite toppings. I loved these with some extra banana and berries – you could also add the chai sprinkles above!

xx a

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