NEWS: This Tuesday, 28th February, we will be serving our Buckwheat Pancakes from 8.30-12.30pm. If you fancy making your own, read on for the recipe!
If you don't eat flour, eggs, sugar, butter and milk, fear not, you don't have to miss out on Pancake Day. The internet is awash with lots of vegan-friendly, healthy pancake options, which actually taste better than the traditional highly unhealthy versions.
In truth, before I was vegan, I could never get traditional pancakes right. I know, they're hardly complex, but I never really liked the flavour and I could never do the flipping thing. Devastation.
Below is my own favourite pancake recipe. Delicious, soft in the middle, incredibly morish AND healthy!! I prefer thicker pancakes, but if you want these thinner, just add some more almond milk.
Buckwheat, Maple & Cinnamon Pancakes
(makes 3 pancakes)
- 2 handfuls of oats, blitzed in a processor
- 3 tablespoons of buckwheat flour (or buckwheath, blitzed in a processor)
- Half a teaspoon of baking powder
- 1 banana, mashed
- Quarter teaspoon of himalayan salt
- 2 tablespoons of almond milk
- Half teaspoon of cinnamon
- Quarter teaspoon of vanilla essence
- 2 tablespoons of maple syrup (and more to top)
- Optional strawberries, grapes, kiwi, bananas and nuts for topping
- Coconut oil (for heating the pan)
1. In a large bowl, mash up the banana.
2. Stir in the buckwheat flour, oats, baking powder, salt,
cinnamon, vanilla essence, maple syrup and almond milk
3. Stir well. If too runny, add a bit more flour.
4. In a large frying pan, heat half a teaspoon of coconut oil per pancake.
5. Take a large spoonful of mixture and drop into the pan and form a round shape
6. Fry on each side for around 3 minutes, until bubbling and the sides hardening 7. Carefully turn over and fry for 1-2 minutes on the second side.
8. Top with anything you like, maple syrup is especially good for a gooey, caramel flavour.