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
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.