As well as being vegan, these 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, all of which are great for gut health.
The recipe makes around 10 pancakes.
Ingredients
- 200g buckwheat flour
- ¾ tbsp ground flaxseed (linseed)
- 400ml coconut milk
- 1 tbsp coconut oil
- ½ tsp ground cinnamon
- Extra coconut oil for cooking
Method
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 the frying pan over medium heat, add a little oil to the pan, and spread around the pan (use a silicone 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.