VEGAN GLUTEN FREE BUCKWHEAT PANCAKES
A delicious recipe inspired by buckwheat pancakes by Jamie Oliver
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
- 100 gr Buckwheat flour
- 37.5 gr Almond flour or ground almonds
- 1 teaspoon Baking powder
- a pinch Salt
- half Ripe banana
- 150 gr Plant milk
- 1 teaspoon Vanilla extract
- Berries fresh or frozen
Making these gluten free pancakes is easier than you think: you'll just need a blender, a bowl and a pan!
Put buckwheat flour and almonds (or almond flour) into a food processor and blend until you get a nice and thin powder. Add a pinch of salt and baking powder. Put them into a bowl.
Using the same food processor, blend banana, milk and vanilla. Jamie uses almond milk, but you can also use coconut milk, hazelnut milk, soy milk...
Add the wet ingredients the flours and stir until you get a thick, creamy batter.
Heat a pan with a drizzle of oil and, when hot, pour two/three tablespoons of batter.
Place some berries on top, then cook the other side until golden brown.
Serve your gluten free pancakes with agave or maple syrup, also yogurt and honey if not vegan.