Breakfasts and brunchs
Main courses

Buckwheat-Chia Pancakes with Maple-Caramelized Peppers and Goat Cheese

- 190 ml (3/4 cup) buckwheat flour
- 190 ml (3/4 cup) all-purpose unbleached flour
- 125 ml (1/2 cup) chia seeds
- Pinch of salt
- 4 eggs
- 375 ml (1 1/2 cups) NAPSI-certified pure maple water
- 60 ml (1/4 cup) olive oil
- 30 ml (2 tablespoons) olive oil
- 1 medium onion, sliced fine
- 2 red bell peppers, seeded and sliced fine
- 1 clove garlic, chopped
- 60 ml (1/4 cup) maple syrup
- Pinch of hot pepper flakes (to taste)
- 225 g (1/2 lb.) semi-firm goat cheese log, sliced
- Fine herbs of your choice to garnish
Preparation time
15 minutes
Cooking time
15 minutes
4 portions
In a bowl, combine dry ingredients. Combine eggs and NAPSI-certified maple water in blender, add dry ingredients and blend. Pour olive oil into batter, continuing to blend several seconds longer. In a large non-stick skillet brushed lightly with oil and set over medium heat, pour two 60-ml (1/4-cup) ladlefuls of batter and spread into two circles about 12.5 cm (5 in.) in diameter. Cook until golden, about 1 1/2 minutes each side. Keep warm on a plate as you cook the rest.
Heat olive oil in a large skillet. Add onion and peppers and brown for several minutes over medium heat. Add garlic and maple syrup and allow to caramelize, stirring a few times. Season with hot pepper flakes. Set aside.
Serve two pancakes per person. Top with caramelized peppers and goat cheese. Garnish with fine herbs.