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

Pancakes

• 3/4 cup buckwheat flour
• 3/4 cup all-purpose unbleached flour
• 1/2 cup chia seeds
• Pinch of salt
• 4 eggs
• 1 1/2 cup pure maple water
• 1/4 cup olive oil

Topping

• 2 tablespoons olive oil
• 1 medium onion, sliced fine
• 2 red bell peppers, seeded and sliced fine
• 1 clove garlic, chopped
• 1/4 cup maple syrup (preferably amber syrup for its rich flavour)
• Pinch of hot pepper flakes (to taste)
• 1/2 lb semi-firm goat cheese log, sliced
• Fine herbs of your choice to garnish

Pancakes

1. In a bowl, combine dry ingredients.
2. Combine eggs and maple water in blender, add dry ingredients and blend. Pour olive oil into batter, continuing to blend several seconds longer.
3. 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.
4. Cook until golden, about 1 1/2 each side. Keep warm on a plate as you cook the rest.

Topping

1. Heat olive oil in a large skillet. Add onion and peppers and brown for several minutes over medium heat.
2. Add garlic and maple syrup and allow to caramelize, stirring a few times. Season with hot pepper flakes. Set aside.

Plating

1. Serve two pancakes per person. Top with caramelized peppers and goat cheese. Garnish with fine herbs.