Vegan and Gluten Free Pancakes

These amazing buckwheat pancakes by Rachel Hurd-Wood are easy to make and delicious. Not to mention, they are the perfect weekend breakfast treat for those of us who’re taking the challenge for Veganuary.

Ingredients:

• 100g buckwheat flour
• 1 tsp baking powder
• 1 tbsp apple purée
• 1 flax egg (from flaxseed)
• 300ml gluten free plant based milk
• Coconut or vegetable oil, for cooking

Method:

1. Prepare your flax egg by adding 1tbsp ground flax to 3tbsp water. Allow to set in the fridge for 15 mins.
2. Sift the flour and baking powder
3. Mix the flax egg with apple purée, then stir in the milk
4. Add the flour to this mix and stir until smooth and blended
5. Melt 1tsp (approx) coconut oil in the frying pan over a medium-high heat, add in a dollop of pancake mix
6. Cook 2-4 mins each side
7. Serve with your favourite nut butter, chocolate spread and/or fruit!

Take a look at our full range of vegan groceries here