Vegan diet doesn’t mean you have to give up all the good things. I certainly didn’t want to lose my favourite breakfast option when we decided to try vegan diet for a month so trying an eggless pancake recipe with my favourite flour (buckwheat) was definitely a good decision.
I have a special connection with pancakes and crepes, as my first job in the UK was crepe and dessert chef and I continued with this profession for quite a while. I was lucky enough being able to pick up plenty of kitchen tricks and recipes from an experienced chef at a young age during work and I never wanted to stop this learning journey. This pancake is one example of my experiments that actually turned out well. 😊
Ingredients for 6 pancakes:
100 g buckwheat flour
1 tbsp baking powder
180 ml almond milk
1 tbsp oil of your choice
Pinch of salt
Method:
Mix all dry ingredients with a spatula in a deep bowl. Add milk and 1 tablespoon oil and mix with a hand mixer until combined well.
Heat a drop of oil in a pan over medium-high heat. Ladle some batter into the pan, move it around until even and round-shaped, leave to cook for a minute then flip it over and cook for another minute. Continue this method until you finish all your batter.
Load the ready pancake stack with fresh berries and maple syrup.
Bon Appetit!
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