Ingredients
- 1.5 cups buckwheat flour
- 1.5 cups plant-based milk
- 3 tablespoon maple syrup
- 2 teaspoon apple cider vinegar
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- ¼ teaspoon baking soda
- 1 tablespoon plant-based butter (for frying)
Instructions
- Add buckwheat flour, plant-based milk maple syrup, apple cider vinegar, baking powder, vanilla essence and baking soda to food processor.
- Blend until mixture forms a smooth batter with no lumps.
- First, warm your non-stick pan over medium heat. Add a small amount of plant-based butter to pan and melt, swirling around to cover most areas of pan. Alternatively use use cooking oil spray to cover the entire pan surface (prevents the pancakes from sticking to the pan).
- Ladle a portion of the mixture into the pan- enough to make medium sized pancakes (around 10cm wide)
- Cook over low-medium heat for around 2-3 mins until golden brown. When done flip pancake over using spatula. Cook a further 1-2 mins until pancake cooked through. Repeat for rest of mixture.
- Serve with berries, coconut yoghurt, maple syrup or jam. Alternatively serve with my 'pink pitaya' drizzle (see notes).
Video
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Notes
Pink pitaya drizzle: In a bowl mix half a pot of coconut yoghurt, 2 tablespoons of maple syrup and, 2 tablespoons plant-based milk and a teaspoon of 'pink pitaya' powder. Mix well. Drizzle on pancakes!