For #worldveganday, we wanted to share this easy vegan breakfast pancake recipe.
As well as being vegan, the pancakes are also gluten and dairy free – buckwheat is a gluten free grain. The ground flaxseed adds extra fibre, protein and omega-3 fatty acids.
The recipe makes around 10 pancakes.
200g buckwheat flour
¾ tbsp ground flaxseed (linseed)
400ml coconut milk
1 tbsp coconut oil
½ tsp ground cinnamon
Extra coconut oil for cooking
Plus fillings – banana, blueberries, melted vegan chocolate, nut butter, stewed fruit (apples, berries)
1. Place buckwheat flour, ground flaxseed, coconut milk, coconut oil and cinnamon in a blender or mixing bowl.
2. Whisk to a thin (not watery) batter.
3. Place frying pan over a medium heat, add a little oil to the pan and spread around the pan (I use a silicon brush to do this).
4. When the oil is hot, add a ladle of batter to the pan and cook until bubbles appear and it starts to lift at the edges.
5. Flip and cook the other side for 2-3 minutes.
6. Cook all 10 pancakes and serve with a selection of toppings.
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