A delicious fluffy pancake recipe high in fibre, nutrients and plant based protein with no milk, eggs or gluten!

Ingredients:

2 cups buckwheat flour
1 ½ cups almond milk
1 tbsp of flaxseed (flax meal)
2 tsp of baking powder
1 tsp of vanilla extract
2 tbsp of ground cinnamon
½ teaspoon of salt
1 teaspoon of apple cider vinegar
2 teaspoon of maple syrup (optional for a sweeter pancake)
2 tsp of olive oil (for frying)

Toppings:

Berries
Banana
Hemp seeds

Method:

1. Combine one tbsp of flax meal with three tbsp of water and let sit for 5 minutes making a vegan flax egg.
2. In a separate bowl mix plant milk, apple cider vinegar and vanilla extract letting sit for 5 minutes.
3. In a third separate bowl mix the buckwheat flour, baking powder, salt and cinnamon until well combined. Slowly stir in the wet ingredients and flax egg mixing well.
4. Grease a non-stick pan over medium heat. Using about ¼ cup to make a pancake flipping after leaving to cook for 3-4 minutes, until they start to bubble. Gluten free pancakes do take longer.
5. Serve hot with any optional toppings. I used frozen berries, banana and hemp seeds. Enjoy!

Serves 4 (about 8-10 pancakes)