Whilst these are not as fluffy as other pancakes, they are just as tasty and pack a ‘good for you’ punch.
When I had my allergy test I needed to give up eggs for a year. If you have an egg allergy or choose not to eat them, you will know how hard it is to have many treats. So I came up with this recipe so I could still enjoy my pancakes on a Sunday knowing that I wasn’t causing any inflammation in my body.
They are gluten free – however if you are a allergic check your tolerance to and source of buckwheat flour, can be substituted for rice flour.
What do I need?
- 1 tablespoon Flaxseed or Linseed Meal
- 2 1/2 tablespoon Water
- 1/4 cup Almond Meal
- 1/4 cup Buckwheat Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1/4 cup Apple Puree
- 2 teaspoon Maple Syrup
- 2 tablespoon Tahini
- 1 teaspoon Vanilla Extract
- 1/4 cup Almond Milk
Let’s Do This!
1. Make your ‘flax eggs’ by adding the flaxseed meal to the water – combine and set aside for approx 10 mins.
2. Whilst you are waiting for your flax eggs, place the dry ingredients into a bowl, stir to combine.
3. Add the wet ingredients including your flax eggs and mix until well combined, The mixture will be thicker than regular pancake mix.
4. Heat a tsp of coconut oil in a fry pan over medium heat.
5. Place approximately 1/4 cup of mixture into the pan, spread it around a little. Leave for a couple of minutes until you see small bubbles then flip.
6. Cook for another minute or so.
7. Remove from pan and repeat with the remaining mixture.
8. Once you have made your pancakes, stack them up, top with coconut yoghurt, berries and a little drizzle of maple syrup.
Gluten free, dairy free, vegetarian, egg free vegan