Fluffy Vegan Gluten Free Pancakes
By Teresa Cutter
What's great about it
This delicious fluffy pancake is completely vegan and gluten free. It's made with buckwheat flour, that is high in amino acids, minerals and antioxidants which helps to support digestive and cardiovascular health. In clinical studies, findings suggest that buckwheat can help lower inflammation and high cholesterol levels and blood pressure. It's high in fibre and low GI so it's kind to the digestive system and helps with blood sugar control.
These pancakes are budget friendly and take 5 minutes to make. Top them with pure maple syrup and seasonal fruits such as berries. I also love them served as a savoury option with avocado and a little feta. Enjoy.
Makes 8 pancakes
1 cup (120 g) buckwheat flour
2 teaspoons gluten free baking powder
2 tablespoons ground golden flaxseed
1 1/4 cups almond milk
1 tablespoon extra virgin olive oil
pinch of sea salt
berries and maple syrup to serve
Coconut yoghurt optional
Combine buckwheat flour, baking powder, salt and flaxseed into a bowl.
Add the almond milk and olive oil and mix to form a creamy thick batter. You should have a lovely creamy thick batter - similar to a drop scone.
Heat a non stick pan with a little olive oil over a medium heat.
Drop in about 2 - 3 tablespoons of batter for each pancake and using the back of a spoon, spread out slightly. Cook on both sides until golden and cooked through.
Serve with berriesand drizzle with maple syrup.
Accompany with cashew cream or coconut yoghurt if you like.
Notes and Inspiration
Serve with savoury toppings such as avocado or feta.