A delicious vegan and gluten free pancake which is versatile to use as a sweet or savoury pancake.
Adapted form The Minimalist Baker
Ingredients:
- 1 cup buckwheat flour
- 3/4 Tbsp flaxseed
- 1 3/4 cups filtered water
- 5 tbsp Coconut milk powder
- 1 pinch Himalayan salt
- 1 Tbsp melted coconut oil (plus a bit more for cooking)
- 1/8th tsp ground cinnamon (optional // omit for savory)
- 2 tbsp coconut sugar (optional // to taste // omit for savory or unsweetened)
INSTRUCTIONS:
- To a blender or mixing bowl, add buckwheat flour, flaxseed meal, water coconut milk powder, salt, coconut oil, cinnamon (omit for savoury), and sweetener of choice (omit for savoury or unsweetened).
- Pulse in a blender or whisk in a mixing bowl to combine. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more water.
- Heat a cast-iron pan or skillet over medium heat. Once hot, add a little oil and spread into an even layer. Let the oil heat until hot – when you flick a little water onto the pan, it should crackle and evaporate almost immediately. But your oil should not be smoking.
- Add ~1/4 cup (60 ml) batter. Let cook until the top appears bubbly and the edges are dry (similar to pancakes). Then carefully flip and cook for 2-3 minutes more on the other side. Turn heat down if cooking too quickly.
- Repeat until all crepes are prepared. We didn’t find we needed to add any more oil after the first crepe. Keep warm between layers of parchment paper or on a plate under a towel.
- Serve as is with a little nut butter, maple syrup, berry compote, or other fillings or choice! My preference is berries, maple syrup, and banana.
- Best when fresh, but you can store leftovers sealed in the refrigerator for up to 3 days. To freeze, layer between pieces of parchment paper (to prevent sticking) and freeze. Then store in a freezer-safe container for up to 1 month. To reheat, warm in a 175°C oven or reheat in pan flipping to warm each side.