About the Recipe
Ingredients
1cup gluten-free all-purpose flour
1cup buckwheat flour
1.5 tsp baking powder
1/8tsp salt
1tbsp flax seed powder
1egg
1tsp vanilla
2tsp lemon juice
1.5cups almond milk (or any alternative)
1tbsp avocado or coconut oil
1cup frozen or fresh blueberries
Preparation
in a medium bowl mix all of the dry ingredients; flour, baking powder, salt
in a smaller bowl mix all of the wet ingredients and flax; egg, vanilla, lemon juice, almond milk, oil, flax
pour wet ingredients into the dry and whisk together until smooth
if you like your pancakes a little thinner you can add more milk slowly until you reach the desired consistency
add in the blueberries and stir gently with a mixing spoon.
if you use frozen blueberries it is likely that their color will bleed into the batter a little bit, so if you want to have a cleaner look choose fresh
place a large frying pan on the stove over medium-high heat and add a tsp or 2 of vegan butter or coconut oil
once the pan is evenly heated, use a ladle to scoop and pour batter onto the pan, making the pancakes as big or little as you prefer
after a few minutes, you will see the tops start to bubble, and the batter will appear less wet - use a spatula to gently flip the pancakes over and wait another 2 minutes before removing
Serve with syrup or make your own compote and enjoy!