Makes 30

 

2 teaspoons of (crushed) flaxseeds

6 teaspoons of water

100g buckwheat flour

100g chickpea flour

½ sachet baking powder

a pinch of salt

50g agave syrup

500ml almond milk

 

+ coconut oil for frying

+ blackberries, maple syrup for serving

 

My detox is in full swing, but I don’t want to stay away from sweets.

So, I’m doing things my way. This week, for instance, I had fun with these pancakes.

 

First, leave the crushed flaxseeds soak in water for 10 minutes.

The batter is easy to make. Mix the buckwheat and chickpea flours, the baking powder, the salt, the flaxseeds and the water, the agave syrup, and the almond milk. (You can try out any other gluten-free flours and use any plant-based milk of your choice.) 

I fried sets of four pancakes after melting a teaspoon of coconut oil before each set. Fry longer than regular pancakes. As a rule, turn the pancakes when you notice bubbles forming in the batter.

 

Mine were served with blackberries and maple syrup.

Peticel, our kitten, has barely let me place them on a place. Pancakes are his favourite dessert. J