Make Ahead Buckwheat Pancakes
Ingredients
- 120 gram / 1 cup buckwheat flour
- 1 tsp baking powder
- 250ml / 1 cup plant milk
- 1 tsp lemon juice or apple cider vinegar
- 1 tbsp corn flour
- 1 tsp vanilla
- 1/2 banana, mashed
For serving
- 3-4 tbsp coconut yoghurt (I used the @abbot_kinneys raspberry kind, but use whatever you like)
- 1/2 banana
- any other topping, like coconut flakes, grapes, raw cacao nibs, goji berries and flowers for a perfect start of your day
Preparation
Add the lemon juice or acv to your plant milk and set aside.
Mix the rest of the ingredients by hand or use a blender.
Then add the plant milk.
You can refrigerate this and bake the pancakes in the morning, or do it the night before.
Pour about 1/4 to 1/3 cup batter per pancake to a non stick frying pan or just use a pan with some oil.
Flip when bubbles start to form.
Repeat this until you've used up all the batter.
Serve warm or cold with coconut yoghurt, banana and any other topping