Fluffy Buckwheat Pancakes
[Vegan]

For the Chai Spice:

1. Mix all the ingredients together and transfer to an airtight container such as a mason jar.
2. Homemade Chai Spice Mix can be stored in a cool, dry place for 3 to 4 months.

For the Chai Apples:

1. In a small cast-iron skillet, melt coconut oil over medium-high heat. Add apples and cook, stirring frequently, until apples are almost tender, about 6 to 7 minutes.
2. Add chai spice, stirring constantly for another minute or two. Remove from heat and serve warm on top of pancakes.

For the Pancakes:

1. In a large bowl, mix together all-purpose gluten-free flour, buckwheat flour, baking powder, coconut sugar or sweetener, chai spice, and salt.
2. In a separate small bowl, whisk together almond or nut-free milk, water, avocado oil, and vanilla extract.
3. Add wet ingredients to dry and stir until just combined.  Allow batter to rest for 5 min.
4. Lightly oil a large nonstick skillet or griddle over medium heat.  Drop batter by large spoonfuls onto the prepared pan.  We made 6 large pancakes.
5. Cook until bubbles form and the edges are dry.  Flip, and cook until golden brown on the other side. Serve warm with your choice of toppings.