Tuesday, 9 February 2016

Buckwheat Pancakes

I'm not a huge pancake eater – but given that it's Shrove Tuesday I felt obliged to whip up a batch. I decided to challenge myself and try to create a lazy girl recipe for easy, delicious but healthy pancakes, which is how these vegan buckwheat pancakes came about. They are honestly so easy to make and they taste amazing – not too dissimilar to normal pancakes in texture but they have more of a nutty taste. I topped mine with some raspberries, nuts and seeds but they'd be incredible with some fruit compote, or ice cream!

2 tbsp ground flaxseeds
1 tbsp chia seeds
150g buckwheat flour
150g almond milk
50g water
1 tsp vanilla extract
1 tbsp of maple syrup (or more if you fancy)
Coconut oil to fry

Mix the ground flaxseeds and chia seeds with 6 tbsp of water and leave mixture to thicken for a few minutes – it needs to be quite thick as this is your egg replacement and binds the mixture. Mix the buckwheat flour with the almond milk and water and give it a whisk with a fork until there are no lumps. Add in all the other ingredients (maple syrup, vanilla and flax/chia seed mixture) and mix again.

Heat a non-stick frying pan with a generous amount of coconut oil and add a tbsp of the mixture into the pan, spreading it out into small pancake shapes. Fry for a minute or so on each side – until golden. Top with your favourite toppings and eat immediately!

This makes 12 pancakes serving between 1-2 people depending on toppings/ how hungry you are! If making for 2 I'd maybe recommend increasing the measurements by a half.

Enjoy and don't forget to tag @swift_eats if you recreate this recipe. X


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